To cut a chicken breast properly, follow these steps and tips:
Equipment Needed
- A sharp chef’s knife or boning knife
- A sturdy cutting board
- Optional: meat tenderizer or mallet, parchment or plastic wrap for pounding
How to Cut Chicken Breast
1. Prepare the Chicken
- Place the chicken breast on a clean cutting board.
- Pat it dry with a paper towel to reduce slipperiness
2. Identify the Grain
- Look for the muscle fibers (grain) running along the breast.
- You want to cut against the grain (perpendicular to the fibers) to keep the meat tender
3. Cutting Techniques
Slicing into Strips or Cubes:
- Hold the chicken breast steady with one hand.
- Slice the breast into ¼-inch thick strips against the grain.
- For cubes, cut the strips crosswise into smaller pieces
Butterflying (Cutting in Half Horizontally):
- Place the breast flat on the board.
- With your non-cutting hand on top, carefully slice horizontally through the thickest part, stopping before cutting all the way through, so it opens like a book.
- This helps cook the chicken evenly and faster
Cutting into Cutlets:
- Slice the breast horizontally into two even thinner pieces.
- Use a sharp knife and try to make smooth cuts to avoid tearing.
- Optionally, pound the cutlets between parchment or plastic sheets to an even thickness (about ¼ inch)
4. Safety Tips
- Keep fingers away from the blade.
- Use a sharp knife to make clean cuts.
- Wash hands, knife, and cutting board immediately after cutting raw chicken to avoid cross-contamination
Summary
- Use a sharp chef’s knife.
- Cut against the grain for tenderness.
- Slice into strips, cubes, butterfly, or cutlets depending on your recipe.
- Optionally pound for even thickness and faster cooking.
This method ensures your chicken cooks evenly and stays tender and juicy
