How to cut chicken cutlets from whole chicken breasts

 In some markets you can find prepared chicken cutlets which is certainly a convenient option. But what if your market doesn't carry chicken cutlets, or what if the price is significantly higher. You can save money by cutting your own and with a bit of practice it's quite easy.

 The idea of cutting chicken cutlets is to even out the surface area so that the chicken cooks evenly. With a whole breast the smaller and thinner tip inevitably overcooks and becomes dry while the thick part remains juicy. By cutting the chicken breast into a chicken cutlet the chicken cooks more quickly and more evenly helping ensure evenly cooked moist chicken.

 Smaller sized chicken breasts will yield two cutlets while larger sized chicken breasts will yield three even cutlets.

To cut chicken cutlets from whole boneless skinless chicken breasts: 

1. Trim and remove the tenderloin (if it hasn't already been removed), remove any excess fat, gristle or bones where the ribs or wing were attached. Save the tenderloins for making chicken fingers or using as chicken strips in a stir fry.

2. Place the chicken breasts in the freezer for about 15 minutes to help firm them up. You want them firm but don't let them freeze to aid with cutting evenly.

3. Slice the chicken breast at an angle, Thick side towards the thin tapered side. Start on the thick side not quite halfway down and then cut at a downward angle. Do your best to create evenly thick cutlets. Large chicken breasts will yield three cutlets while smaller ones can yield two cutlets.

4. Alternatively, when cutting the chicken breasts into three cutlets you may find it easier to cut the tapered end of the chicken breast first. It's then quite easy to cut the remaining thick piece of breast in half horizontaly.

5. If the cutlets aren't even gently pound the thicker parts between plastic wrap until they reach an even thickness throughout.

With a bit of practice you will be producing evenly thick chicken medallions for use in all kinds of chicken cutlet recipes.

As always it's a good idea to rinse and throughly dry the chicken with paper toweling and make sure your pan is well preheated to ensure browning. Excess moisture will prevent browning.

 Tips for slicing smoothly

Use a sharp chef's knife. If you find that your knife tugs and skips you can try dipping or misting the blade of the knife (or try cooking spray) before slicing to help lubricate the knife and help slide through the chicken breast meat evenly.