Chicken breastcutlets are a boon for weeknights because they cook so quickly—about 5 minutes in a skillet and they’re done. Cutlets from the grocery store are often unevenly sized, so we prefer to buy boneless, skinless chicken breasts and slice them ourselves.

Here’s how:
Place one hand flat on top of a chicken breast and, holding your knife parallel to the cutting board, slice it horizontally from the thick end to the thin end into 1/4-inch-thick cutlets. It’s OK if not every slice runs the length of the breast.

Photos by: Scott Phillips