Making, or cutting, your own cutlets from a boneless, skinless chicken breast half is a good way to save money on meals. We suggest freezing the chicken breast briefly to make it easier to cut into thin slices.
Using a very sharp knife, slice the chicken breast parallel to where the breast bone was, angling the cut to make the longest slices possible. Each slice should be about 1/2-inch wide. For a uniform thickness, place the sliced cutlets between two sheets of plastic wrap and use the smooth side of a meat mallet of a heavy skillet to pound them gently. This will help to ensure the cutlets cook evenly.
Use your cutlets to make delicious Pan-Fried Chicken Cutlets with Indian Yogurt Marinade. For more information about other essential cooking techniques, check out "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."