To flatten chicken breasts for cutlets: place individually between layers of plastic wrap, or in a plastic baggie. Pound the breast on a flat surface with the back of a heavy wooden spoon (or a mallet made for that purpose) until you reach thickness desired. Remove from plastic and cook according to recipe instructions. This pounding process aids in both tenderizing the meat and having uniform cooking times for each piece. This process can also be used to form scaloppini, cutlets, fillets, and any boneless meat (such as veal) that you want to flatten for a specific dish.