Though I’ve professed my undying love for every other part of the chicken — I could eat wings every day and dark meat is the best and easiest poultry to cook at home — I realize that others still prefer boneless, skinless chicken breasts regardless of me trying to convince them otherwise. My main gripe with the popular cut is that it is difficult to cook without drying it out. Enter the chicken cutlet.
These thin cuts, about 1/2-inch thick, are easier to cook than full-sized boneless, skinless chicken breasts. This means there’s much less of a chance of ending up with tough pieces of meat when simply trying to make sure the chicken is cooked all the way through.
Cutlets are typically easy to find at the grocery, but if you can’t then you can also make them at home: Cut horizontally through a boneless, skinless chicken breast so the meat opens like a book, separate the halves and trim away any visible fat.