Sautéing is a minimalist art when it comes to preparation, ingredients, and time. It’s a one-pan technique that gives tender cuts of meat and poultry a flavorful and crusty exterior with a juicy interior in a matter of minutes. And, when you remove the item from the pan, you’ve got the makings of a pan sauce to grace your presentation.
Thin cuts of boneless meat and poultry are the best candidates for sautéing, including tournedos of beef, minute and tenderloin steaks, boneless chicken breasts and thighs, veal scaloppine and medallions, pork tenderloin medallions, and fresh sausages.
For cuts thicker than 1/4-inch (except fresh sausages and tournedos of beef), place the meat between two sheets of parchment or wax paper and pound flat to a uniform thickness.
As for equipment, a straight-sided sauté pan or a traditional slope-sided frying pan of stainless steel, copper, or aluminum are the best choices for a pan that reacts quickly to changes in temperature from the heat of sautéing to the gentle simmer of the pan sauce.