If cutlets aren't available, use 4-8 ounce boneless, skinless chicken breasts. Remove the tenderloin from underside of breasts. Trim any excess fat, gristle, or bones where wing or ribs were attached. Freeze breasts for 15 minutes until firm but not fully frozen. Place chicken breast smooth-side up on the counter. Place one hand on to of breast, and with a sharp chef's knife held parallel to the counter, carefully slice through the middle of breast horizontally to yield two ¼" to ½" thick pieces.
Recipe Courtesy of
Village Kitchen Shoppe