It helps to use your non-dominant hand to hold the chicken, and also lift the top section away as you butterfly. This steadies the meat and also creates some tension in the flesh to make cutting ...

You can butterfly a thick steak ... into an even thickness with a meat mallet or heavy skillet. To make chicken cutlets, cut the chicken breast all the way through (instead of leaving the two ...

4. Repeat the same process with other chicken pieces and potato slices. Make sure the toothpick holds the meat and vegetables properly and does not just pierce them. 5. In a frying pan, heat some oil ...

Cut down both sides of backbone with kitchen ... Line a large oven tray or shallow pan with baking paper. 2. Place ...

Using a knife cut the chicken straight from the backbone and lay it flat on a flat baking tray. Marinate the chicken with garlic, cumin, ginger, black pepper, oregano, salt, tomato paste and lime.

To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out ...

To make the marinated chicken, cut down the centre of each breast lengthways ... in a food processor and blend until smooth. Put the butterflied chicken breasts in a freezer bag and add the ...