Learning how to cut a chicken breast into thin cutlets is an essential skill for weeknight cooking. Thinner cutlets cook more rapidly than full-sized breasts and are ideal for searing or breading and frying in dishes like schnitzel, chicken Marsala, or chicken Parmesan. Here's how to do it.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Learning how to cut a chicken breast into thin cutlets is an essential skill for weeknight cooking.
Once you have your paper or plastic ready, set a piece of chicken between the layers, making sure to spread the paper or plastic out well to avoid wrinkles, which can leave imprints on the meat during pounding.Use a meat pounder or the bottom of a sturdy skillet to gently pound the chicken. When pounding, go slow and steady to avoid making holes. Rather than moving the pan directly up and down, use slight lateral motions to gently coax the chicken into shape.
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