Best Way to Pound Chicken Breasts

PennyPrepper · 01-02-2013, 09:55 PM

What is the best way to pound chicken breasts? I'm using a wooden mallet with the chicken in a ziploc bag. The problem is that pounding it thin enough pulverizes the chicken. If I don't pulverize it gets too thick and not good for cutlets and rollups. What am I doing wrong? TIA

watcher513 · 01-03-2013, 02:58 AM

Butterfly it first. Carefully cut a slit Across the piece at the thickest part but don't go all the way through. Try to cut it so each side is about the same thickness. Then flip it open then you can pound it easier. This way, it's a more uniform shape to start with.

rosethorns · 01-03-2013, 06:06 AM

Watcher has the way to do it.

Sometimes it'll still shred. Pound and smear and it'll get thinner. There's a nack to it. Good luck.

muncheechee · 01-03-2013, 06:12 AM

If you slice off the very top of the chicken breast (the shiny membrane), it will pound much easier. I recently learned that trick from one of the food network chefs and it works like a charm.

The Chicken Lady · 01-03-2013, 10:19 AM

I was watching reruns of The Two Fat Ladies a while back and one Lady put some crackers in a plastic bag and threw them on the floor and stomped on them, I was rolling on the floor laughing. Then I got to thinking hay that might be an easy way to tenderize round steak....or chicken for that matter. LOL

PennyPrepper · 01-03-2013, 05:29 PM

Thanks, I'll try your tips!

Dottie · 01-04-2013, 04:25 AM

Use the flat side of the mallet, not the spikey side, too

PennyPrepper · 01-04-2013, 12:21 PM

Quote:

Originally Posted by Dottie

Use the flat side of the mallet, not the spikey side, too

I do use the flat side.

shirlc · 01-04-2013, 12:43 PM

How about using a meat tenderizer (tool, not the stuff in the bottle)?

watcher513 · 01-05-2013, 12:50 AM

Quote:

Originally Posted by shirlc

How about using a meat tenderizer (tool, not the stuff in the bottle)?

Good idea but it won't flatten it, just put holes in it so marinade sinks in. They are a great tool to have and make things really tender.

watcher513 · 01-05-2013, 12:51 AM

Quote:

Originally Posted by PennyPrepper

I do use the flat side.

LOL, don't hit it so hard on the thinner part. I can just see you whacking the heck out of it.

dianafoot · 01-06-2013, 05:31 AM

I got tired of pounding the chicken breasts whenever I wanted to make chicken picatta. Now I slice the breasts horizontally into thin slices and I find that it is easier to do and cooks much better that way.

dianafoot · 01-08-2013, 10:41 AM

When I want to slice them thin for recipes, I put them into the freezer for about 1/2-1 hour and let them get partially frozen. They are much easier to slice very thin this way.

RVlady · 01-08-2013, 12:15 PM

I place the chicken into a bread wrapper bag. First, I'll drip in a few drops of water in the middle of the bag and try to put the chicken on top of the water. Then I drizzle a few drops of water on top of the chicken breast. Awhile back, I read somewhere that using a little bit of water helps the chicken slide around a little bit and help keep it from shredding. If the chicken breasts I'm using are huge, I will slice them in half horizontally and then lenghtwise prior to pounding them out. I also fold the top of the bread wrapper back before putting the chicken in. Very easy this way. I do the same thing with pork tenderloin.
Connie

Speck333 · 01-08-2013, 06:39 PM

Put it in the ziplock and then pound it with a good heavy pan or rolling pin. Tada.

01-02-2013, 09:55 PM	#1
PennyPrepper Junior LCF Member Join Date: Dec 2012 Posts: 29 Gallery: PennyPrepper	Best Way to Pound Chicken Breasts What is the best way to pound chicken breasts? I'm using a wooden mallet with the chicken in a ziploc bag. The problem is that pounding it thin enough pulverizes the chicken. If I don't pulverize it gets too thick and not good for cutlets and rollups. What am I doing wrong? TIA

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01-03-2013, 02:58 AM	#2
watcher513 Major LCF Poster! Join Date: May 2007 Location: Sonoma County, CA Posts: 2,637 Gallery: watcher513	Butterfly it first. Carefully cut a slit Across the piece at the thickest part but don't go all the way through. Try to cut it so each side is about the same thickness. Then flip it open then you can pound it easier. This way, it's a more uniform shape to start with.

01-03-2013, 06:06 AM	#3
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,501 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Watcher has the way to do it. Sometimes it'll still shred. Pound and smear and it'll get thinner. There's a nack to it. Good luck.

01-03-2013, 06:12 AM	#4
muncheechee Senior LCF Member Join Date: Feb 2012 Location: NC Posts: 378 Gallery: muncheechee Stats: Pregnancy goals 240/244/260 WOE: LC pregnancy	If you slice off the very top of the chicken breast (the shiny membrane), it will pound much easier. I recently learned that trick from one of the food network chefs and it works like a charm.

01-03-2013, 10:19 AM	#5
The Chicken Lady Major LCF Poster! Join Date: Jul 2008 Location: Texas Gulf Coast Posts: 1,087 Gallery: The Chicken Lady Stats: Type 2 Diabetic WOE: High Fat Low Carb Diet Start Date: July 5th 2008	I was watching reruns of The Two Fat Ladies a while back and one Lady put some crackers in a plastic bag and threw them on the floor and stomped on them, I was rolling on the floor laughing. Then I got to thinking hay that might be an easy way to tenderize round steak....or chicken for that matter. LOL

01-03-2013, 05:29 PM	#6
PennyPrepper Junior LCF Member Join Date: Dec 2012 Posts: 29 Gallery: PennyPrepper	Thanks, I'll try your tips!

01-04-2013, 04:25 AM	#7
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,514 Gallery: Dottie WOE: JUDDD calorie cycling plan	Use the flat side of the mallet, not the spikey side, too

01-04-2013, 12:43 PM	#9
shirlc Very Gabby LCF Member!!! Join Date: Feb 2006 Posts: 3,533 Gallery: shirlc Stats: 144/127/130-5'5" WOE: Low/Mod Carb, JUDDD (JUDDD, 10/25/11 at 141.5) Start Date: March, 2006	How about using a meat tenderizer (tool, not the stuff in the bottle)?

01-06-2013, 05:31 AM	#12
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 911 Gallery: dianafoot	I got tired of pounding the chicken breasts whenever I wanted to make chicken picatta. Now I slice the breasts horizontally into thin slices and I find that it is easier to do and cooks much better that way.

01-08-2013, 10:41 AM	#13
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 911 Gallery: dianafoot	When I want to slice them thin for recipes, I put them into the freezer for about 1/2-1 hour and let them get partially frozen. They are much easier to slice very thin this way.

01-08-2013, 12:15 PM	#14
RVlady Senior LCF Member Join Date: Apr 2003 Location: Chicago burbs Posts: 306 Gallery: RVlady	I place the chicken into a bread wrapper bag. First, I'll drip in a few drops of water in the middle of the bag and try to put the chicken on top of the water. Then I drizzle a few drops of water on top of the chicken breast. Awhile back, I read somewhere that using a little bit of water helps the chicken slide around a little bit and help keep it from shredding. If the chicken breasts I'm using are huge, I will slice them in half horizontally and then lenghtwise prior to pounding them out. I also fold the top of the bread wrapper back before putting the chicken in. Very easy this way. I do the same thing with pork tenderloin. Connie

01-08-2013, 06:39 PM	#15
Speck333 Blabbermouth!!! Join Date: Apr 2008 Location: Southern California Posts: 5,453 Gallery: Speck333 Stats: 181(16)/163(12)/99(0) ~ 5'2" WOE: Semi-Primal Start Date: Atkins restart: Jan. 3, 2010 (7/99 original start)	Put it in the ziplock and then pound it with a good heavy pan or rolling pin. Tada.