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Spread a large piece of plastic wrap (at least 7- x 11-inch big) on the cutting board and place one cutlet on it. Fold the plastic over the cutlet, leaving some space around for the cutlet to spread as you pound it.

Use the smooth side of a meat tenderizer or the bottom of a small frying pan to pound the cutlet until it’s 1/8 to 1/4 inch thin. Be firm but gentle so that the chicken does not tear. The goal is to get an evenly thin cutlet. Pound the remaining cutlets, one at a time, using the same plastic wrap and replacing it if it tears.