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Chicken breast, very lean, hardly any fat.

鸡胸肉，精瘦，几乎没有脂肪，

On there, you've got this little fillet.

那里，有点小的筋鞘。

Just slice that off.

片掉就可以了。

Now, the secret to getting it really nice and thin

现在我要教你把鸡胸肉切成

and to cut it into strips.

完美薄片的秘诀。

Take your knife, keep it nice and flat on the board,

拿刀，保持刀面与砧板平行，

and sort of slice it in half like a sort of scallop.

从中间片开，像开扇贝一样。

Like that.

就像那样。

We call this butterflying the chicken.

我们称之为把鸡肉切蝴蝶片。

Take a rolling pin,

拿根擀面杖，

and nice and gently roll over the chicken.

轻轻地擀平鸡肉。

What it does is flattens it and allows you to slice it even thinner.

它能使鸡肉更平整，然后，你就能切得更薄了。

And the thinner the slices of the chicken, the crispier it gets and the quicker it cooks.

鸡肉片切得约薄，它就越嫩，也更易熟。

Slice it in half.

切成两半。

Start slicing.

开始切片。

These nice, thin slices.

这些完美的薄片。

And the good news is one chicken breast can serve two or three, easily.

最棒的是一块鸡胸肉就能轻易做出两三人份的菜量。