How to Pound Chicken Breasts
Pounding chicken breast into thinner cutlets is very easy to do at home.
Yield: 4 people
Cost: 10
Equipment
- Meat mallet (or rolling pin, or other sturdy pounding utensil)
Materials
- 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.
Notes
The chicken breasts will get pretty large, so you will want to use big pieces of plastic wrap. You will also probably want to cut them into two pieces after pounding to make them more manageable in size to cook.