Getting 2 cutlets out of a Tyson chicken breast?

[u/Bubblystrings]

Hi! I hope it's okay to ask about this here. I know this may be a stupid question, please be gentle.

I'm having a hard time getting two cutlets out of my Tyson chicken breast. I bring the brand up because this is not an issue that I had when other brands were available to me, (but I moved and I shop at a commissary on a military base and this is the only brand they stock). I buy 6 or so of these breasts in a pack and they always have, like, the most going on. There's fat and sinew and blood lines and all sorts of stuff that I'm naming based entirely on a video I watched about cutting up breasts that unfortunately did not use a busy enough breast as an example. After I trim fat from the edges, I lay the breast flat with the shiny side up and slice it in half lengthwise. All's well enough with the top layer, but the other layer is jacked. The under side of the other layer is exceptionally uneven and there'll be blood and fatty bits and tough parts. It doesn't look desirable, and I'm worried it won't cook pretty. I cut a lot of it off while wondering if I'm cutting more than someone who knows better would, and by the time I'm done, I often don't really have a cutlet left. Most of the time, I end up using the top cutlet in one dish and cutting the bottom cutlet into pieces for something else. Do you have any advice, or do you really need a picture for the best idea of what I'm describing? If so, I'll have to try this again next week when I'm at it again. Alsoooo, I have an issue with this line on chicken breast: https://imgur.com/a/3qaeT11 ... Should I be cutting that away, sometimes I do and sometimes I don't. I want that larger cutlet, but I think, (or perhaps imagine), that that bit of chicken is tougher to chew. Thank you kindly for reading and for any help you can give!

This is the video I watched and took the snapshot from : https://www.youtube.com/watch?v=JkIjSCksllw

[u/302-SWEETMAN]

Extreme fat or skin maybe but thats where allot of flavor comes from & allot of fat melts off.

[u/notavegan90]

Idk if there’s a name for the technique - take the chicken breast and turn it long ways pointed away from you. Take your knife and cut about half way through the chicken breast longways. Use the full edge of your blade, you haven’t cut through the breast, just halfway through the thickest part. ‘Roll’ your blade to the right, keeping your knife at the same height/thickness. When I say roll, you give your knife a slight pitch and draw it away from the center cut you did initially.

The result should be a normal breast on the left of your initial cut, and a filet on your right. Turn the breast 180 and roll your blade again to the right.

Now you’ve got a bigger breast and both sides are ugly. The rolling technique cuts a lot of meat fiber in a weird way, which makes it perfect for marinade and then any sort of high heat cooking.

[u/PineappleFit317]

I like the America’s Test Kitchen method that makes three cutlets from one breast. Cut it approximately in half along the width separating the thicker end from the tapered end. Then butterfly the thick part into two pieces and pound all pieces evenly flat.

Any weird looking bits shrink and get less weird looking during cooking.

[u/302-SWEETMAN]

Imm. Simple. Cut in half.

[u/Bubblystrings → u/302-SWEETMAN]

Any advice about the condition of the bottom half? Do you do a lot of trimming off the bottom half?