Figure 5.
Chicken cutlets that are to be breaded should be ¹/₂ inch thick or less. The coating on thicker cutlets will burn before the cutlet cooks through. If you have one, use a heavy-duty meat pounder or smooth-sided mallet. If not, use an empty wine bottle or the flat side of a chef's knife to flatten the chicken. Start by removing excess fat and the tendon. Place the cutlets, tenderloin-side down, on a cutting board. Lay the side of a large chef's knife on the breast and pound with your fist to flatten the cutlet to the desired thickness.