We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

In Cooking, what does It Mean to "Butterfly" Something?

Amy Pollick
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

When a cook needs to butterfly a cut of meat, it usually means the piece is too thick to cook properly without drying. To prepare a pork chop in this way, for example, the cook takes a sharp knife and carefully slits the meat halfway through the thickness, almost cutting it through. He then "unfolds" the meat into what looks like a butterfly shape, exposing most of the chop to the heat. Any kind of thick meat cut can be butterflied, including chicken breast or thigh, lamb chop, steak — even seafood. The meat must be thick enough to slice nearly in half, with two fairly thick sides coming from it.

When a cook cuts the chop into this distinctive shape, he is allowing the chop to cook thoroughly and evenly, without drying the meat. The method is generally used on boneless cuts of meat, so the meat can lie flat in the pan or broiler. This method also allows the cook to check the meat more accurately for doneness.

The butterfly technique probably came from France, as most such culinary techniques have. One can imagine King Louis XIV being served porc avec herbes de Provence a la papillon. These kinds of culinary solutions were popularized by the chef Francois Pierre La Varenne in his 1651 Le Cuisinier Francois.

Another advantage of preparing meat in this way is that it allows the cook to brown all sides of the piece, then fold a stuffing into the crease, seal the meat with a toothpick or kitchen string, and cook it with the stuffing mixture inside. Chicken Kiev, for instance, is made in much this way. The chicken breast is butterflied, and a chunk of herbed butter is placed inside the crease. The breast is then rolled up and secured, breaded lightly, and baked. When the diner cuts into the middle of the chicken, the melted butter and herbs pour out on to the plate. Chicken Cordon Bleu uses the same method.

Learning to butterfly a thick cut of meat is a useful culinary skill, and most cooks will want to learn how to do it properly.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Amy Pollick
By Amy Pollick
Amy Pollick, a talented content writer and editor, brings her diverse writing background to her work at DelightedCooking. With experience in various roles and numerous articles under her belt, she crafts compelling content that informs and engages readers across various platforms on topics of all levels of complexity.
Discussion Comments
By bagley79 — On May 16, 2011

I have a hard time associating the word butterfly with meat! I am not a vegetarian, but don't really eat that much meat. When I think of the word butterfly, I picture beautiful monarch butterflies in my yard during the summer! I guess when you cut the meat in that shape it resembles the look of a butterfly, but it still makes me stretch my imagination!

By andee — On May 13, 2011

There are many reasons I like to butterfly my meat if I have a thick piece, but the biggest one is I often like to stuff my meat with good things. I love to butterfly chicken breasts and then stuff them with cheese, mushrooms and broccoli. This makes your meat taste so much better, and because it is not so thick it will cook more even.

There is a great meat market at my local grocery where I can buy butterfly pork chops. That way the cutting is done and you can just season and cook the way you like it.

Amy Pollick
Amy Pollick
Amy Pollick, a talented content writer and editor, brings her diverse writing background to her work at DelightedCooking...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.