The culinary technique of butterflying meat is the secret behind the deliciously prepared thin cuts of meat that chefs serve in restaurants. Butterflying meat has several benefits. The thinner meat slices cook faster and more evenly, and the flat cuts allow for better grill cooking. Butterflied meat is also perfect for stuffing with fillings, such as cheese or herb butter. Learning the proper technique for butterflying different types of meat allows one to increase the number of dishes he or she can make at home.
Butterflying a Boneless, Skinless Chicken Breast
To butterfly a chicken breast, one must first place the boneless, skinless chicken breast on a cutting board with the smooth side facing down. Next, one should locate and cut off the small inner fillet, making sure to remove all connective tissue. One can knife parallel to the cutting board, one should slice horizontally through the width of the breast, stopping when the meat is almost completely in half. Lastly, one should open the meat along the fold, place a sheet of plastic wrap over the meat, and pound the chicken down to the desired thickness with a mallet.
Stuffed Butterflied Chicken Breast Dishes
One can make several different dishes by stuffing butterflied chicken with different ingredients. Some recipe options include chicken Kiev, chicken cordon bleu, and spinach-stuffed chicken breasts. Knowing how to butterfly a chicken breast opens up many possibilities in the kitchen. With a few stuffing ingredients such as cheese or spinach, one can prepare an impressive stuffed chicken dish in no time.
Butterflying a Pork Tenderloin
The process of butterflying a pork tenderloin is similar to the process of butterflying a chicken breast. To start, one should place the pork loin on a cutting board and hold one hand on top of the meat. While continuing to hold the meat in place, one should begin carefully slicing through the meat horizontally with the goal of slicing the loin into two even halves. Once the meat is in two halves, one should separate the two halves and individually slice each into two thinner cuts. One should continue cutting slices into thinner cuts until reaching the desired thickness. If necessary, one can further thin out the meat by placing a sheet of plastic wrap over the top of the meat cuts and using a mallet to pound them down.
To cook butterflied pork tenderloin with a stuffing, one should place the stuffing ingredients on top of the meat cut and then roll up the meat. Then, one should wrap the rolls in some butcher's twine to prevent the pork from unrolling in the oven while it cooks.
The main difference between butterflying shrimp and butterflying other types of meat is that the small size of shrimp requires cutting with a much smaller knife. After peeling the shrimp and removing the tail and legs, one should horizontally slice along the back curve of the shrimp until the shrimp is almost, but not completely, cut in half. Then, one can open up the shrimp along the cut to allow for easier grilling and a fancier-looking shrimp dish.
How to Buy Kitchen Supplies for Butterflying Meat on eBay
Whether you are in need of some recipe ideas, a new kitchen knife, or some seasoning herbs, you can find everything for preparing butterflied meat on eBay. To begin your search, type relevant key terms into the search function on any eBay page. Then, use eBay's filter options to narrow your search results based on criteria, including brand name, item condition, and price range. Before you commit to a purchase, be sure to read the item description and look at any pictures the seller provides to make sure the item is in good condition and meets your needs.