any advise would be greatly appreciated. I have had a lot of trouble when sauteing chicken cutlets in that the fond always seems to burn, ruining any chance of a decent pan sauce. I have tried flouring/not flouring, high heat/medium heat, pounding thin for quicker cooking.
The one thing I also do is brine in a slat/sugar solution. Could the sugar be contributing to this burning?
Thanks in advance for any help!