There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Cut a Butterfly Loin Chop
Butterfly loin chops are cuts of meat from the animal's back area between the back leg and shoulder. Loin chops are considered one of the best cuts of meats, second only to tenderloin. Cooks butterfly loins for several reasons, the most common of which are to cut back on cooking time by creating thinner slices of meat or to stuff the loin. Most loin chops come deboned from the store. If yours still has the bone, remove it by cutting the meat along the bone until the two are separate. Add this to my Recipe Box.
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Instructions
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Set your loin chop flat on a cutting board.
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Place your non-knife hand gently over the chop, holding it steady but not pressing down too hard. Hold the knife parallel to the cutting board.
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Cut horizontally through the meat, slowly moving the knife back and forth. Stop when you are a little bit more than two-thirds through.
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Pull the meat open gently like a book. If the meat lays flat open, the chop is butterflied. If not, cut through a bit more until the chop lays flat. Do not cut all the way through the meat.
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Tips & Warnings
A sharp knife will do a cleaner cutting job.
Clean your hands, the cutting board surface and knife thoroughly after use to avoid cross contaminating other foods.
References
- Photo Credit delicious pork chop dinner image by MAXFX from Fotolia.com
