How to Pound Chicken Breasts
on Nov 04, 2024
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Pounding chicken breast into thinner cutlets is very easy to do at home.
Some recipes call for “pounding chicken breasts,” and you would be well within your rights to not know what the heck that means. It is simply the act of gradually flattening thick chicken breast pieces into thinner cutlets by gently pounding them with a heavy utensil, like a meat mallet or a rolling pin. This results in flatter cutlets with more surface area that will cook more quickly than thicker chicken breasts.
You can buy thinly sliced cutlets to use instead of pounding chicken breasts, but sometimes those cutlets cost more per pound, and with this simple process, you can save a few bucks. Pounding chicken breasts also tenderizes the meat, so your resulting dish will have a nice tender texture.
Use this chicken pounding technique when you’re making Chicken Francese, Chicken Piccata, or Parmesan Garlic Mushroom Chicken. You can use this pounding method as an alternative in any recipe that calls for thinly sliced chicken cutlets.
Table of Contents
How to Pound Chicken Breasts: Pounding chicken breast into thinner cutlets is very easy to do at home.
The Best Kitchen Tools for Pounding Chicken Breasts
You can use anything sturdy and unbreakable to pound chicken breasts. A meat mallet is made for this purpose; use the flat size, not the side with points, which will create a bumpy texture. A rolling pin is also a perfect pounding tool, as is a small, heavy skillet. I have also used a bottle of wine, but I am even more gentle with my pounding when using that!
Kitchen Smarts
This pounding technique works with other cuts of meat as well. You can use it for boneless chicken thighs, beef (try it for Chicken Fried Steak), and pork (try Pork Schnitzel).
How to Pound Chicken Breasts
- Wrap chicken in plastic: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Or slide them into a sturdy plastic bag.
- Pound the chicken flat: Use a rolling pin, a small heavy skillet, a meat mallet, or another sturdy heavy tool to gently pound the chicken until it is of uniform thinness.
Kitchen Smarts
Go slowly and pound gently for more even cutlets. If the chicken becomes too large and unwieldy, you can cut the breasts in half crosswise.
FAQs
You can, but it’s easier to cut thick chicken in half horizontally first. For tips, see How to Slice Chicken Breasts Into Cutlets.
If you pound too vigorously, you might create an uneven surface. Go slowly, and pound gently, and move your way up the length of the meat. Once pounded, go over the surface once more lightly, pounding down any bumps or ridges so the chicken is flat.
Yes, you can! Chicken cutlets are already thinner than boneless chicken breasts since they’ve already been sliced horizontally, so you might not need to pound them. If you do want to pound them to make them thinner, don’t let them get too thin, or they might dry out when cooking.
You might want to cut the chicken into two pieces after pounding to make them more manageable in size for cooking.
Also see How to Cube Chicken Breasts, How to Slice and Flour Chicken Cutlets, and How to Shred Chicken.
Learn how to make a pan sauce for those pounded chicken cutlets!
More Essential Cooking Tips
- How to Cube Chicken Breast
- How Long to Marinate Chicken, Meat, Fish, and Veggies
- How to Safely Thaw Frozen Meat
- How to Brine Turkey Breast
- How to Make Hamburger Patties
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How to Pound Chicken Breasts
Equipment
- Meat mallet (or rolling pin, or other sturdy pounding utensil)
Ingredients
- 4 chicken breasts (about 6 ounces each)
- Kosher salt and freshly ground black pepper (to taste; optional)
Instructions
- Place the chicken breasts, one at a time, between two large pieces of plastic wrap or parchment paper or into a large, sturdy plastic bag.
- Use a rolling pin, small skillet, or a mallet to firmly but gently pound the breasts all over until they are about 1/2-inch thick throughout.
- Season with salt and pepper, if desired, and proceed with your recipe.
