Buzz
Meat is made up of muscle, so it’s not always perfectly uniform in shape. Cuts can range from tear-drop to conical or irregular, often with thick and thin ends. This uneven shape can lead to uneven cooking. For instance, the thinner end of a chicken breast cooks much faster than the thicker end, which can be up to two inches thick. To avoid overcooking or drying out some parts of your meat, try the technique known as ‘butterflying.’
Butterflying is an easy technique to alter the shape of a cut of meat by slicing it horizontally in half. You can choose to cut all the way through for two thinner pieces, or slice it just enough to open it like a book. This method evens out an uneven cut and increases the surface area. While it doesn't turn the meat into a perfect rectangle, it makes the thickness more uniform. This approach promotes even heat distribution, while also offering benefits such as better tenderizing, faster cooking, easier marinating, and a great base for roulades.
How to Butterfly a Piece of Meat
Butterflying a cut of meat may take some practice initially, but once you get the hang of it, it becomes quick, simple, and incredibly satisfying. Ensure you have a sharp knife and a steady cutting board.
1. Position the meat flat on the cutting board
For a long cut of meat, like a chicken breast, I usually set it with the thickest side on the right and the pointed end facing me. The aim is to start cutting through the thicker side first, leaving the thinner side attached so that both halves end up with a similar thickness. If you're left-handed, you can adjust the placement accordingly. I’m right-handed, so I place the thick side on the right.
2. Start the cutting process
Position the knife halfway down the thick side of the chicken, parallel to the cutting board, and use slow, controlled strokes to begin slicing. It’s helpful to use your non-dominant hand to steady the chicken and lift the top section as you go. This provides more stability and creates tension in the meat, making the cut easier.
Take your time, keep your fingers protected, and periodically check the path of your knife. A common mistake is cutting too quickly without checking, leading to one small piece and one uneven, large piece. The most dangerous error, however, is not monitoring your knife’s path, which can result in accidental cuts.
3. Pause at the cut to keep the thickness consistent
Keep cutting along the same line, stopping about half an inch from the connected side. You can now open it fully, like a book (with the hinge side acting as the book’s spine). If you want two thinner pieces, continue cutting all the way through to the other side.
For a well-executed butterflied chicken breast, the connected side should remain about as thick as the rest of the open chicken breast. Use your judgment to determine if you need to stop slightly more or less than half an inch from the thin side. Once you're more experienced, you can even adjust your technique to butterfly chicken breasts or other thick cuts of meat into three pieces, much like unfolding a letter, for even more surface area.
Butterflying is a versatile technique that works for most boneless cuts of meat, provided they're thick enough and you have steady knife skills. You can try butterflying steak, chicken thighs, pork, or even shrimp. After butterflying, you can pound the meat, stuff it with cheese and herbs, or even dried fruit and bread stuffing to create a more elevated dish. Enjoy the faster cooking time, and feel free to marinate, roulade, or tenderize to your heart's content.
