Use the edge of the cutting board to keep your knife parallel when slicing chicken horizontally
Move the chicken toward the edge of the board so you can keep the knife flat and parallel for an even horizontal cut.
When the chicken is too far back on the board, the knife handle hits the board and forces the blade into an angle, creating uneven thickness. Bringing the chicken closer to the edge gives your hand clearance so the blade can stay parallel to the board for a consistent cut.
The short version
- Edge-of-board positioning improves knife clearance
- Parallel blade = more even cutlets
What you need
- chef’s knife
- cutting board
What goes wrong
Slicing in the middle of the board and ending up with a wedge-shaped cutlet
Shift the breast toward the board edge so the knife can stay parallel
Why it works
Knife clearance determines blade angle; better clearance enables a flatter cut and more uniform thickness.
Learn next
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Stack mint leaves, roll them tightly into a cigar, then slice to get fine ribbons.
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Designate one hand for touching raw chicken and keep the other hand clean for handling tools and containers.
Sear the presentation side first
Put the best-looking side of the protein down first so it gets the best browning.
Salt chicken with dry hands and adjust salt to the thickness of the pieces
Dry your hands before salting, then salt more heavily for thicker pieces and more lightly for small tenderloins.