Hammering, or pounding, chicken breast is a simple technique used to tenderize the meat and create a uniform thickness for even cooking.
Why Pound Chicken Breast?
Pounding chicken breasts serves a few key purposes in cooking:
- Even Cooking: Making the breast a uniform thickness ensures that the entire piece cooks through at the same rate, preventing one end from drying out while the other finishes.
- Faster Cooking: Thinner cutlets cook much quicker than thicker breasts.
- Tenderizing: Breaking down some of the muscle fibers results in a more tender piece of chicken.
- Versatility: Uniformly thin cutlets are perfect for dishes like chicken cutlets, chicken parmesan, or chicken roll-ups.
What You'll Need
To pound chicken breast effectively, you only need a couple of items:
- Chicken breast (boneless, skinless)
- Cutting board
- Meat mallet (or a heavy, flat object)
- Plastic wrap or parchment paper
Step-by-Step Guide to Pounding Chicken
Follow these steps for perfectly pounded chicken breasts:
- Prepare the Breast: Place a single boneless, skinless chicken breast on a sturdy cutting board. You can trim away any excess fat if desired.
- Cover the Meat: Cover the meat with plastic wrap or parchment paper, and be sure that it extends beyond the edges of the meat to catch any splatters. This barrier also prevents the mallet from sticking to the meat and tearing it. Using a zip-top bag is another common method, placing the breast inside before sealing.
- Start Pounding: Using a meat mallet, start pounding gently from the center of the piece outwards. Use the flat side of the mallet. If your mallet has a textured side, save that for tenderizing tougher cuts of meat.
- Work Evenly: Continue pounding, working your way across the breast, until it reaches your desired thickness (typically 1/4 to 1/2 inch, depending on the recipe). Try to make the thickness as uniform as possible across the entire piece.
- Check and Repeat: Lift the wrap occasionally to check the thickness. If one area is thicker than others, focus your pounding there.
- Finish Up: Once the desired thickness is achieved, carefully remove the plastic wrap or parchment paper. The chicken is now ready for your recipe!
Tips for Success
- Start Gently: Begin with light taps and increase pressure as needed. Too much force initially can tear the meat.
- Target Thickness: Aim for uniform thickness rather than just making it thin. This is key for even cooking.
- Alternative Tools: If you don't have a meat mallet, you can use the bottom of a heavy pan, a rolling pin, or even a heavy can.
- Pound One at a Time: Work with one chicken breast at a time for best control over thickness.
Pounding chicken is a simple but effective technique that takes just a few minutes and significantly improves the outcome of many recipes.
