Sautéing is one of the quickest and most flexible cooking techniques. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the significance of cooking over high heat to attain an ideal, golden-brown surface. She'll use these methods to cook wiener schnitzel, chicken piccata, and sole à la meunière– and likewise demonstrate how to make flavorful pan sauces to act as accompaniments. #MarthaStewart #HowTo…