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1
Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes.
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2
While it is heating, sprinkle the chicken with salt and pepper to taste and put the flour or cornmeal on a plate.
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3
Put the oil or clarified butter in the skilletit should coat the bottom welland turn the heat to high.
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4
When the oil is hot, dredge a piece of the chicken in the coating, turning it over a few times and pressing it down so that it is well covered.
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5
Add the piece to the pan, then repeat with the rest of the chicken.
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6
Cook until the chicken is nicely browned on the first side, 3 to 5 minutes, then turn.
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7
Cook on the second side for 2 to 4 minuteslower the heat a bit if the coating begins to scorchuntil the chicken is firm to the touch.
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8
As the chicken is cooking, melt the butter if youre using it over medium heat until it is nut-brown.
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9
When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter.
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10
Drizzle with lemon juice and top with half the parsley.
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11
At the last minute, pour the browned butter over all, add the remaining parsley, and serve.
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12
For the chicken, you can substitute similarly shaped cutlets of pork, turkey, or veal, all of which will cook through in 6 to 8 minutes, just like the chicken.
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13
Shrimp, scallops, and calfs liver can also be cooked this way, all for somewhat less timegenerally 4 to 6 minutes.
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14
Chicken breasts made this way can be prepared in advance and served at room temperature; dont hold them for more than a couple of hours, however.
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15
Substitute bread crumbs (season them with finely minced garlic and fresh parsley if you like), ground nuts, or sesame seeds for the flour or cornmeal.
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16
Stir a tablespoon or more of any spice mixture, like chili powder or curry powder, into the coating.
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17
Add a garlic clove and/or a small handful of chopped fresh herbs to the browning butter.
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18
Add a teaspoon of balsamic vinegar and/or a tablespoon of capers to the browning butter (omit the lemon juice)
