Butterfly cut
In the butcher's trade and in gastronomy, a technique for cutting fillets , steaks and schnitzel is called butterfly cut , which results in particularly large pieces.
A slice of meat of twice the thickness you want is placed on a hard surface, held in place with the flat of your hand and cut horizontally into two equally thin slices with a very sharp knife so that one side remains connected to each other. On this side, a cut just a few millimeters deep is opposed from the outside. Now the piece of meat can be unfolded to double its size. Usually it is then lightly plated with a meat tenderizer.
It is easier to have the meat pre-cut in this way at the butcher's, as the butterfly cut from the whole piece is less complicated.
The butterfly cut is common with Wiener Schnitzel , for example , in order to be able to prepare a thinly sliced but sufficiently large portion of meat in one piece. Roast chickens can also be divided using the butterfly cut ( Spatchcock ).
Individual evidence
- ↑ Sabine Knappe u. a .: meat. Consciously enjoy valuable food. 1st edition. Gräfe & Unzer, Munich 2011, ISBN 978-3-8338-2306-0 , p. 220 ( excerpt in the Google book search ).