Butterflying and Pounding Cutlets

For an even cutlet, hold a chicken breast or pork loin flat under your palm and slice through the side, stopping 1 cm short of the far edge. Open it like a book. Put it between two sheets of plastic wrap and pound from the center out with a meat mallet or the bottom of a small pan, until it's about 6 mm thick all over. Push, don't smash, or it tears. A thin, even cutlet cooks in three or four minutes and stays juicy instead of drying out at the edges.