
I used to pound my chicken breasts to make them flat and even. But I never was a fan. Not only was it a pain to keep the meat from “splattering” from underneath plastic wrap, but also the pounding action unattractively shredded the flesh. Not pretty. If you feel the same way I do… have you ever tried making cutlets? I learned this tip way-back from Cooks Illustrated. All you have to do is to hold your knife parallel to the chicken breast and slowly and carefully slice through the chicken. ...