I seem to have found a few videos on ways of doing this, and all the methods I've seen so far have been faster than the one I know.
Next to no knife work, same end result as I get.
Turkey. This splits it at the breast, not the back. Pliers to pull tendons out - that's a new one on me.
Both of these separate the fillets from the rest of the breast, where I usually try to leave them in place.
Thats econd video has links to all sorts of interesting things, which I wish I had time ot be distracted by. But
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