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NOTES FROM THE TEST KITCHEN

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BUTTERFLYING CHICKEN BREASTS

1. Starting on the thinnest side, butterfly the breast by slicing it lengthwise almost in half. Open the breast up to create a single flat breast. (To make cutlets, continue to cut through the meat until you have two cutlets.)

2. With the breast or cutlet in a zipper-lock bag or between sheets of plastic wrap, pound (starting at the center) to ¼-inch thickness. Pound the outer perimeter to ⅛ inch.