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Deboning Chicken Breasts for Scaloppine
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Trim the fat and remove the wishbone as described. Cut the skin between the breast and thighs and peel the skin off of the breast meat.
Slide the knife along one side of the breastbone, holding the knife against the bone and pulling the meat away from the bone using the free hand. Continue in this way to remove the breast meat entirely from the bone, making sure to include the chicken tender, a slender strip of boneless meat attached to the breast. Pull off the chicken tender and set it aside.
Repeat on the other side of the breastbone to remove the second breast.