CWS4322
Chef Extraordinaire
And here I thought "saute" was that ballet move where you had to jump in the air and land on both feet in the same position from which you jumped up...the difference is that saute usually uses less fat and is done quickly. Which, given the time it takes to "saute" in ballet, makes perfect sense...The difference is about $20 in a really good restaurant. Fried is just so NASCAR. From now on, I'm serving Deep-Sauteed Encrusted Chicken.