Which first (cutlets), flattening or tenderizing ?

chocolate moose

New member
Super Site Supporter
The question says it all - I'm coooking chicken cutlets - which part of the mallet do I use first; the flattening side or the tenderizing side?

thanks
 

SilverSage

Resident Crone
Use the flat side only. There is no need to use the ridged side on something as tender as a chicken breast.
 

Keltin

New member
Gold Site Supporter
Chicken is fairly tender to begin with. The act of pounding it thinner will tenderize it more while also making in uniform in thickness. The flat side is all you need for chicken. You may want to wrap it in plastic wrap before the beating begins as chicken tends to throw off little fragments here and there during the pounding. Especially on the thick end.
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Use the bumpy side to make homemade cube steaks from a tough piece of beef.
 
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