How to Pound Chicken Into Cutlets

Step-by-Step Guide

1. 1

   Step 1: Chill your boneless chicken breasts for at least 30 minutes before starting the pounding process.

   Chilling will make the meat easier to handle and will help it to maintain its firmness.
2. 2

   Step 2: Trim off excess skin

   ,, The durability of a freezer bag will prevent tearing so that the mallet does not come into direct contact with the meat. ,, Most recipes will suggest a thickness of between 1/4" (0.6 centimeters) and 1/2" (1.3 centimeters). ,,,
3. 3

   Step 3: fat or cartilage using a sharp knife and discard the pieces.

4. 4

   Step 4: Slice the chicken breast in half with a chef’s knife if the breast has been packaged as two linked sections.

5. 5

   Step 5: Place the chicken breast into a 1 gallon (3.8 L) freezer-type resealable bag.

6. 6

   Step 6: Place the bagged chicken on top of a cutting board to protect your countertop.

7. 7

   Step 7: Pound the chicken to its desired thickness using a meat mallet.

8. 8

   Step 8: Remove the chicken from the bag and place it onto a cutting board in a horizontal position.

9. 9

   Step 9: Slice the pounded breast horizontally across the grain into cutlets that are approximately 1" (2.5 centimeters) thick using a chef’s knife.

10. 10

    Step 10: Utilize the cutlets according to the instructions given in your recipe.

Detailed Guide

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