Why and How to Pound Meat

October 16, 2013 | By | Comments (0)

Pounding chicken (or pork, or veal), tenderizes the meat and decreases the cooking time because the pieces are thin. Thinner pieces of meat also help with portion control. It looks like you’re eating more when you’re really eating about the right amount.

To pound meat, for this example we’re using chicken, arrange a couple chicken breast halves between two pieces of plastic wrap. With a mallet or rolling pin, pound chicken to an even thickness of 1/4 inch.

pounding meat 2

Try this Kitchen Shortcut with Mushroom-Marsala Chicken or Grilled Yogurt Chicken with Cucumber Salad.


Leave a Comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s