How to Cut a Breast for Cutlets

eHow
July 18

Cutlets, also called paillards or scaloppini, are very thin cuts of chicken, veal, beef, turkey or pork. They cook quickly, making them perfect for grilling or sauteing because they won’t dry out before cooking through. Poultry cutlets are made from the breast, which can be sliced or pounded thinly. Cutlets can be purchased from the butcher, but slicing your own from a breast is simple and inexpensive.

Things You'll Need
Boneless chicken breasts
Cutting board
Chef’s knife
Plastic wrap, wax paper or parchment paper
Meat mallet or heavy instrument

Step 1
Refrigerate the chicken breasts for at least 30 minutes before making cutlets. This will make them firm and easier to slice safely.

Step 2
Lay the breasts on a sterile cutting board. Place your palm firmly on top of the breast to hold it in place.

Step 3
Use a large, sharp chef’s knife to slice the breast in half lengthwise, parallel to the board.

Step 4
Cut almost through the breast, stopping about a 1/4 inch from the opposite side. Open the breast like a book. This is a butterfly cut. To make smaller cutlets rather than a large butterflied cut, slice all the way through, dividing the breast into two halves.

Step 5
Pound the cutlets into even thinner paillards, if desired. Cover the cutlets with wax paper, parchment paper or plastic wrap. Use a meat mallet, heavy frying pan or rolling pin to pound them into desired, even thinness.

References
Recipe Tips: How to Make Cutlets/Paillards