Use caution when you’re cutting close to the rib bones since you don’t want to accidentally cut your hand that’s holding the chicken in place. Trim off excess fat from the sides of end of the chicken breast so the meat is lean.
If the knife is dull, spend a few seconds sharpening it before you begin.
If you saw back and forth, the cutlets will have a jagged surface and they might not be level.
Now you can cook the cutlets or refrigerate them in an airtight container for up to 2 days.
If you don’t have plastic wrap, put the chicken inside a sealable plastic bag. To make it easier to get the chicken out, cut the edges of the bag open.
Don’t seal the plastic wrap tightly around the chicken cutlet or the meat won’t have room to expand when you pound it.
Keep pounding until the cutlet is as thin as your recipe calls for. In general, you’ll pound the chicken cutlet so it’s between 1⁄4 and 1⁄2 inch (0. 64 and 1. 27 cm) thick.
