To prepare a chicken breast for cutting, you generally need to trim the fat, and optionally remove the smaller cutlet portion from the bottom, before slicing or dicing according to your recipe.
Here's a breakdown:
- Trim the Fat: Use a sharp knife to remove any excess fat around the edges of the chicken breast.
- Remove the Cutlet (Optional): Some chicken breasts have a smaller, thinner portion attached to the bottom, known as the cutlet. You can remove this by slicing it off if desired, depending on your recipe's requirements. This allows for more even cooking if you are not butterflying the chicken breast.
- Slice or Dice: Depending on the recipe, you can then slice the chicken breast at a slight angle for stir-fries or slice thinly for cutlets. You can also dice the chicken into smaller pieces.
