Glencoe Visual Showcase Culinary Essentials. Cut poultry into thin slices or flatten it with a meat mallet prior to cooking. Sauté Poultry 1 Glencoe Visual.

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Cut poultry into thin slices or flatten it with a meat mallet prior to cooking.

Cut poultry into thin slices or flatten it with a meat mallet prior to cooking.

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Heat a small amount of fat in a pan. The fat must be hot before adding the poultry.

Heat a small amount of fat in a pan. The fat must be hot before adding the poultry.

Dredge the poultry in seasoned flour. Lay it into the hot fat, presentation side down.

Dredge the poultry in seasoned flour. Lay it into the hot fat, presentation side down.

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Cook until the presentation side is golden brown. Then, turn the poultry over and cook until the product is well

Cook until the presentation side is golden brown. Then, turn the poultry over and cook until the product is well

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done. Check the internal temperature.done. Check the internal temperature.

You can finish some sautéed dishes by deglazing the pan with liquid to make a flavorful pan juice or sauce.

You can finish some sautéed dishes by deglazing the pan with liquid to make a flavorful pan juice or sauce.

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