Learning how to cut a chicken breast into thin cutlets is an essential skill for weeknight cooking. Thinner chicken cutlets cook more rapidly than full-sized breasts and are ideal for searing or breading and frying in dishes like Chicken Marsala , Chicken Schnitzel , or Chicken Parmesan. The most difficult step is the cutting: It requires a sharp knife and a bit of practice. If you're still a little green in the kitchen, you'll probably make a few holes in your chicken breasts before you get the hang of it—no worries, they'll still taste just as good. Once you've got the breast split, the pounding is fun and easy. The key is not to pound too hard, which gives you less control over the final thickness and can lead to holes in your meat.
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