Getting 2 cutlets out of a Tyson chicken breast?

Hi! I hope it's okay to ask about this here. I know this may be a stupid question, please be gentle.

I'm having a hard time getting two cutlets out of my Tyson chicken breast. I bring the brand up because this is not an issue that I had when other brands were available to me, (but I moved and I shop at a commissary on a military base and this is the only brand they stock). I buy 6 or so of these breasts in a pack and they always have, like, the most going on. There's fat and sinew and blood lines and all sorts of stuff that I'm naming based entirely on a video I watched about cutting up breasts that unfortunately did not use a busy enough breast as an example. After I trim fat from the edges, I lay the breast flat with the shiny side up and slice it in half lengthwise. All's well enough with the top layer, but the other layer is jacked. The under side of the other layer is exceptionally uneven and there'll be blood and fatty bits and tough parts. It doesn't look desirable, and I'm worried it won't cook pretty. I cut a lot of it off while wondering if I'm cutting more than someone who knows better would, and by the time I'm done, I often don't really have a cutlet left. Most of the time, I end up using the top cutlet in one dish and cutting the bottom cutlet into pieces for something else. Do you have any advice, or do you really need a picture for the best idea of what I'm describing? If so, I'll have to try this again next week when I'm at it again. Alsoooo, I have an issue with this line on chicken breast: https://imgur.com/a/3qaeT11 ... Should I be cutting that away, sometimes I do and sometimes I don't. I want that larger cutlet, but I think, (or perhaps imagine), that that bit of chicken is tougher to chew. Thank you kindly for reading and for any help you can give!

This is the video I watched and took the snapshot from : https://www.youtube.com/watch?v=JkIjSCksllw