When I was developing my recipe for buffalo chicken mac and cheese , I headed to the local butcher to buy chicken cutlets. The butcher said he didn't have any on hand, but could make some for me on the spot. But when I stood there watching him, I couldn't believe how easy it was! I vowed to share the painless process with you. For step-by-step instructions, keep reading.
Buy boneless, skinless chicken breasts.
Begin with a package of boneless, skinless chicken breasts. Be sure to look for chicken breasts, not chicken tenders.
Separate the chicken breasts.
Remove the breasts from the package. Work with one piece at a time, setting the others aside for later.
Remove the smaller piece of meat from the breast.
Locate the small flap of meat attached to the breast. Carefully sever it, using a small, sharp boning knife to slice it off.
Here's what it should look like.
Your chicken breast should now be broken down into two pieces: one large piece, and one small.
Cut the larger chicken breast piece in half crosswise.
Use the boning knife to evenly slice the larger chicken breast piece crosswise.
Here's what that should look like.
The resulting top and the bottom cuts should have approximately the same thickness.
Trim away excess fat.
Trim away any excess fat on the cutlets.
Now you have chicken cutlets!
Each chicken breast should yield three cutlets: two larger pieces, and one small. Repeat on any remaining chicken breasts. Et voilà! You'll never have to dole out extra cash to buy chicken cutlets again.