Learning how to cut a chicken breast into thin cutlets is an essential skill for weeknight cooking. Thinner chicken cutlets cook more evenly and quickly than full-sized breasts and are ideal for searing, grilling or frying.
Pre-sliced cutlets from the grocery store cost more and are often unevenly sized, so I prefer to buy boneless, skinless chicken breasts and slice them myself. However, if you’re like me, you’re not terribly fond of touching slippery chicken.
My two go-to tools for slicing the perfect cutlets are a sharp knife and the Rapid Slicer®. You simply place the chicken breast in the base of the Rapid Slicer®, place the lid on top to hold it in place and run your knife through the center to slice the breast into two even cutlets. The lid keeps your fingers safely away from the blade and your hand doesn’t come in contact with the chicken.
So there you have it! A foolproof method for slicing the perfect chicken cutlets that are ready for grilling, making Chicken Marsala, Chicken Piccata, Chicken Parmesan or your favorite chicken cutlet recipe.