/ck/ - Food & Cooking

>>8945454

So... As far as the chicken breast goes, this thing was butchered to hell to begin with. I'm not the best at butterflying meat, but this thing did not make it easy whatsoever. It was already a big, big, BIG breast to begin with, and whoever butchered it... Didn't do a great job.

But you know what? It's schnitzel. These things don't matter, because we're going to bread it and fry it in our pan. It can look as funky as it wants to, as long as it's still edible.

Butterfly your chicken breast and tenderize it. If you're like me and don't have a meat tenderizer, take a knife and make very light, criss-cross cuts into the top and bottom of your meat. Even if it looks hacked up, as long as there are no holes or significant tears in your chicken there should be no problem.