Chicken breast is a versatile and healthy meat that is popular for its lean protein content. However, chicken breast can often be thicker than desired for certain recipes. Thinning chicken breasts allows them to cook more evenly and quickly. It also lets you stretch chicken breast further to feed more people. Luckily, there are several methods available to thin chicken breast safely and easily at home.
Why Thin Chicken Breast?
There are a few key reasons you may want to thin chicken breast:
- To create thinner cutlets or scaloppini for dishes like chicken piccata or chicken parmesan.
- To allow chicken to cook faster and more evenly when pan frying or sautéing.
- To help chicken breast absorb marinades and seasoning more thoroughly.
- To stretch a few chicken breasts into more servings for your meal.
- To create thinner chicken breast for stuffing, rolling, or pounding.
Thinner chicken breast is ideal when you want a quick cooking time while keeping the chicken tender and juicy. It lays flat easily for even cooking and allows you to cut chicken into uniform sizes for consistency.
How to Thin Chicken Breasts
Here are 5 simple methods for thinning chicken breast at home:
1. Use a Meat Mallet or Rolling Pin
One of the most straightforward approaches is to use a meat mallet or rolling pin to pound the chicken breast to a thinner size. Here’s a step-by-step guide:
- Place the chicken breast between two sheets of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to firmly hit the chicken and break down the thicker areas.
- Continue pounding lightly until the chicken reaches your desired thinness, usually about 1/4 inch thick.
- Make sure to pound from the center outward to maintain an even thickness.
- Go gently to avoid tearing the chicken.
Pounding with an instrument is ideal for getting an immediate thinner chicken breast when you need it for a recipe. It also gives you complete control over the final thinness.
2. Slice Horizontally into Cutlets
Slicing chicken breasts horizontally into thinner cutlets or scaloppini is another fast and simple option. Here’s how:
- Place the chicken breast on a cutting board and hold it steady.
- Using a sharp knife, slice through the chicken horizontally to divide it into thinner layers.
- Make the cutlets as thin as needed, usually about 1/4 inch each.
Slicing lets you quickly produce uniform thin chicken cutlets for dishes like chicken piccata or chicken parmesan. It’s also handy when you need to bread or stuff chicken breasts.
3. Butterfly the Chicken Breast
Butterflying involves cutting the chicken almost in half so it can be opened flat. To butterfly chicken breasts:
- Place the chicken smooth-side down on a cutting board.
- Holding the knife parallel to the cutting board, cut into the thickest side of the chicken.
- Cut almost but not completely through the breast, stopping about 1/2 inch from the opposite edge.
- Open up the chicken like a book so it lays flat in one thin sheet.
Butterflying makes the chicken breast easy to flatten with a mallet or fill and roll. It also exposes more surface area for crispier pan frying.
4. Use a Rolling Pin
In addition to pounding chicken, a rolling pin can thinly roll and flatten chicken breasts:
- Place plastic wrap or wax paper on a flat work surface.
- Put the chicken breast in the center and fold the plastic over to cover.
- Using light to medium pressure, roll the pin back and forth over the chicken several times.
- Flip and repeat on the other side until it reaches the desired thinness.
Rolling provides light compression to slim down the chicken gradually. The plastic wrap or wax paper help the chicken hold its shape.
5. Tenderize with a Meat Tenderizer
Meat tenderizers or Jaccard tools contain dozens of tiny blades to break down muscle fibers and connective tissue in meats. To use one for thinning:
- Pierce the chicken breasts in a pattern of holes about 1/2 inch apart.
- Push the tenderizer straight down; do not drag it through the chicken.
- Flip and repeat on the other side until the chicken is approximately 1/4 inch thick.
Tenderizing slices thin channels into the chicken for flatter, thinner breasts. It also makes the meat more tender and absorbent.
Tips for Thinning Chicken Breasts
Follow these tips for the best results when thinning chicken:
- Use chicken breasts that are as thick and equal in size as possible. Thinner breasts won’t require as much thinning.
- Remove any excess skin or fat before thinning to allow for more even thinness.
- Cut any thick sections to lay flat before pounding or rolling for uniform thinness.
- Avoid over-thinning, which can cause dryness or tearing. 1/4 inch is ideal for most purposes.
- Chill chicken in the fridge for 30 minutes after thinning to help it hold its shape better.
How to Use Thinned Chicken Breasts
Thinned chicken breasts open up a whole range of quick, healthy recipes. Here are some delicious ways to use them:
Chicken Piccata
Chicken piccata is a fast, flavorful Italian dish that calls for thin chicken cutlets. Dredge the thinned chicken in flour, pan fry, and serve topped with a bright, lemony sauce.
Chicken Parmesan
Thinned, breaded chicken cutlets are the base of this classic chicken parmesan. Pan fry the cutlets, top with tomato sauce and melted mozzarella, then bake until bubbling and browned.
Chicken Saltimbocca
For this elegant Italian meal, thin chicken breasts are layered with prosciutto and sage, then cooked in a white wine sauce. The thinness allows the flavors to blend beautifully.
Chicken Marsala
In this restaurant favorite, thin chicken cutlets are sautéed with mushrooms and drizzled with a Marsala wine sauce for sophistication in every bite.
Chicken Rollatini
Thin chicken breasts that are pounded flat are perfect for rolling up with flavorful fillings like spinach and ricotta or sun-dried tomatoes. Secure with toothpicks and bake or pan fry.
Chicken Francaise
For this lemony dish, thin chicken cutlets are dipped in egg, fried gently, and served napped with a tart lemon butter sauce brightened with parsley or chives.
Chicken Cordon Bleu
Butterflying chicken breasts makes them perfect for stuffing with ham and Swiss cheese to make this comforting French classic at home.
Frequently Asked Questions
Should I pound chicken breasts with or without plastic wrap?
It’s best to pound chicken between sheets of plastic wrap or parchment paper. This prevents cross-contamination and helps the chicken retain its moisture and shape. Never pound chicken directly against the work surface.
Can I thin chicken breasts in advance?
You can thin chicken 1-2 days before cooking. Place the thinned breasts between sheets of plastic wrap and put them in a zip top bag in the fridge until ready to use. This helps them hold their shape better.
Is pounded chicken healthier than regular chicken breast?
Nutritionally, pounded or thinned chicken breast has the same healthy advantages as an intact chicken breast. It simply spreads the protein and nutrients over a larger portion. Pounding makes chicken no less healthy or nutritious.
How thin should I pound chicken breasts for chicken parmesan?
For chicken parmesan and other breaded chicken dishes, pound the chicken to about 1/4 inch thickness. This thickness allows the chicken to cook through evenly and gives maximum surface area for the crispiest breading.
Can I freeze thinned chicken breasts?
Yes, thinned chicken can be frozen in advance. Place each breast between sheets of plastic wrap and put in a freezer bag, removing as much air as possible. They will keep for 2-3 months in the freezer.
Conclusion
Thinning chicken breast is a simple kitchen technique that opens up a whole new range of speedy, flavorful recipes. Whether pounding, slicing, butterfly, rolling, or tenderizing, thinned chicken cooks fast while staying juicy and tender. Use thinned chicken cutlets or scaloppini to make classic Italian favorites like piccata, parmesan, and Marsala at home. With a little preparation, thinner chicken breast makes weeknight meals a breeze.