Butterflying is a really useful technique to create a uniform thickness throughout a piece of meat, so that it will cook more quickly and evenly. Here we’ve used chicken, but for larger cuts, such as lamb or pork, make similar incisions along the joint to open it up into one flat piece. Once you've mastered the technique, try your butterflied breast in our lemon chicken & couscous recipe, pictured above, or chicken tikka burgers.

Advertisement

Three-step guide to butterflying chicken breasts

Step one:

step_1_butterflying_chicken-4288e04

Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.

Step two:

step_2_butterflying_chicken-2f968cb

Open out the breast so that it resembles a butterfly.

Step three:

step_3_butterflying_chicken-9e89c18

Cover with cling film and pummel with a rolling pin to create an even thickness. You can now marinate or cook straight away.

Advertisement

Butterflied meat is perfect for quick cooking like barbecuing, griddling or pan-frying. We have plenty of meat recipes to get you inspired.

masterclasses_lwe_promotion_website-guide-banner_curry-77dd2fc

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Advertisement
Advertisement
Advertisement