English to Turkish Other Idioms / Maxims / Sayings Technical culinary term

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 chicken breast 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 pork chop,chicken 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 meat to cook thoroughly and evenly, without drying it. 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.