Butterfly Cut

Butterfly cut is a technique in which meat, fish, or shrimp is cut horizontally through the middle of its thickness without fully separating it, then opened out to the two sides to obtain a flat shape resembling a butterfly's wings. This technique both shortens cooking time and provides a wide surface for stuffing or seasoning. Chicken breast and shrimp are among the ingredients most often given this cut.

Where It’s Used

“Butterfly-cut the chicken breast and grill it quickly until the thickest part reaches 74°C / 165°F.”