Quick sautés are one of the fastest ways to get dinner on the table during the work week. The idea is to start with a tender cut of meat such as pork loin, chicken breast, (sustainable) veal scallopini, a thin lamb chop or a piece of fish, all of which cook quickly on top of the stove and then, when they leave bits of caramelized juices in the bottom of the pan, you can take advantage of those drippings to make a very tasty sauce. You could do a different variation on a quick pan sauté every night of the week and never repeat yourself.
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Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |