"Butterflied" (butchery / cooking, not the insect)

Question

How do you say "butterflied" and "to butterfly" in Spanish when you're talking about the butchery technique where you break down a piece of meat into thinner, wider pieces, or you remove the back bone from poultry in order to flatten it out so it will cook more quickly and evenly (sometimes also referred to as spatchcocking) (detailed explanation here). Example sentences are:

• You need a butterflied pork loin for this recipe.
• Butterfly the chicken prior to marinating.

Is mariposado/mariposar actually used, or is that an egregious Anglicism? Also, if anyone knows of a specific term applicable only to spatchcocking (removing the spine of the whole bird so you can cook it flat), that would also be very helpful.

thanks in advance for any help

Answer 1

We use the word "mariposado/a" here in Baja.

As to removing the bone. Here we use deshuesar/deshuesado, etc.

I think deshuesado/ deshuesada works everywhere. - annierats, Aug 14, 2015

Answer 2

Filete a mariposa.