Pan-Cooked Meat

Meat isn’t sautéed as often as poultry or fish, because adding fat to it is superfluous (think of chicken-fried steak, which is the classic example of overkill). There are exceptions, of course, especially with pork and veal, both of which are quite lean. Generally you want fairly tender cuts of meat for sautéing, and that’s reflected in the recipes here.