Save money by learning how to butterfly your own cutlets at home.
Did you know that chicken cutlets are actually just chicken breasts that have been sliced into thinner pieces? And they’re easy (and cheaper) to make at home. Trim your food budget by using this method for turning boneless, skinless chicken breasts into cutlets. It’s quick and easy, and it can save you up to $2 a pound. Cutlets cook faster than breasts, and are good for chicken parm, layering in sandwiches, or stir-frying.
Using this step-by-step method, you can make homemade cutlets perfect for every style of preparation from breaded, schnitzel-esque to prosciutto- and cheese-stuffed rollatini.
Pro tip: Stabilize the cutting board with a piece of shelf-liner or a damp paper towel before proceeding. This helps avoid any knife slips.
Step 1: Place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife or long boning knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board).
Step 2: Open the breast like a book and, if necessary, make a cut to separate the 2 halves. Trim any ragged edges.
Step 3: Place one hand over the other. Use the heel of the bottom hand to press down and flatten each piece to a 3/8- to 1/2-inch thickness. Voilà! Neat, quick-cooking cutlets worthy of your best chicken Parm.