How To Butterfly A Chicken Breast

Step 1: Trim, and wash chicken breast, pat dry with a paper towel. Place on a cutting board.

Step 2: Place your hand (palm side down) on the chicken, slightly off center. With a sharp chefs knife, slowly and carefully entering from the top right hand corner, begin to slice through the chicken breast.

Step 3: Continue to move your chefs knife almost entirely through the chicken breast. Do not let your knife cut entirely though and come out the other side. Put the knife aside, open the chicken up creating almost a heart shape.

Step 4: Turn the chicken over and with a tenderizer (or mallet) gently pound the chicken breast out flattening it. At this point, if you wish, you can go ahead and trim the butterflied chicken breast further for a more uniform look. Note: You can also cut the butterflied chicken breasts in half to allow for a thinner cutlet when cooking cutlets such as in Eli’s Chicken.