Sauteing is fast cooking technique in the right amount of oil and/or butter over high heat. This technique is easy and allows you to prepare meals quickly. This includes sauteing chicken, fish, vegetables, or meat.

Both butter and oil can be used for sauteing. The oil allows even heating and prevents sticking while the high temperature browns the food, quickly sealing in the juices.
Butter will give the food the best taste and a wonderful golden crust but burns more easily. Olive oil produces a nice crust and will not burn, as quickly, yet will not impart a rich flavor or color into the food as butter alone.

Use a saute pan or skillet that is large enough to accommodate ingredients comfortably. Preheat it because high heat is required for sauteing to cook ingredients quickly; otherwise the internal moisture tends to push to the surface and your ingredients won't become brown.

Start sauteing when the pan is hot enough - when the butter stops foaming and begins to turn a pale brown. Add your ingredients carefully and avoid them to start smoking. After the first side has browned, turn it over and brown the other side. Do not turn the food more than once or twice because this will hinder flavor creation. Thicker pieces would burn before the inside was cooked, and so it is necessary to decrease the heat after the initial browning. Cooking time will depend on the size and thickness of the food and personal taste. For instance, cooking time for chicken cutlets is approximately 3 minutes on one side and then 3 to 4 minutes on the other. For fish filets, 2 to 3 minutes are enough on one side and a minute for the other after flipped. Never use a fork for flipping, it pierces the meat and lets the juices escape.