Urgent for JOANNE/MELBOURNE

Joanne,

I made a huge mistake about the chicken cutlets!!! In western countries, a chicken cutlet is different from what I thought it is used in the Chinese cooking... I just downloaded this. Sorry!!! I hope you have NOT made your dish yet!!!
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> A sharp knife is crucial. I prefer a thin boning/fillet knife for this task.
>
> Slice thinly, do not pound; pounded meat is NOT a cutlet.
> It's quite easy to slice paper-thin cutlets; place meat on cutting board and
> press with open hand while slicing through uppermost portion with a sharp
> knife. Repeat slicing from uppermost portion; you should easily obtain 4-5
> cutlets from each chicken breast half. By allowing the knife to seek it's own
> path as it follows the grain of the meat it will be difficult to cut yourself.
> Practice cutting thinner and thinner. You can do it. Hint: position knife
> approx. 30 deg. to the meat... sweep blade through in one continuous stroke, do
> not use a sawing motion.