To saute, heat a film of oil or clarified butter in a saute pan until it smokes. (Clarified butter is heated until it separates and the solids skimmed off). Add a thin slice of boneless meat, dredged in flour, and cook just long enough to brown well on both sides. The meat must be thin enough and tender enough to cook to doneness in that amount of time. If it is thicker, it should be grilled, broiled, or pan-fried.
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