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Old 02-26-2012, 02:25 PM   #1
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Pounding Chicken

I made Chicken Parmesan yesterday, and it turned out great. However, the breasts cooked up thicker than I would prefer.

I put 4 breast halves into a 2 gallon ziplock, and pounded the heck out of them with a rubber mallet. They were really thin, or so I thought. After dredging, frying, and cooking in the sauce, they poofed up. What could I have done to keep them thin? I don't have a metal meat hammer.
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Old 02-26-2012, 02:32 PM   #2
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Originally Posted by Dawgluver View Post
I made Chicken Parmesan yesterday, and it turned out great. However, the breasts cooked up thicker than I would prefer.

I put 4 breast halves into a 2 gallon ziplock, and pounded the heck out of them with a rubber mallet. They were really thin, or so I thought. After dredging, frying, and cooking in the sauce, they poofed up. What could I have done to keep them thin? I don't have a metal meat hammer.
I imagine the coating puffed up, not the chicken. Consider using a simple panko crust.

If it's the chicken that's too thick for you, that can be an issue. Chicken is harder to pound super thin as it breaks/tears more easily.
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Old 02-26-2012, 02:37 PM   #3
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Thanks, Andy. The dredge was flour, S&P. Very thin. I'm wondering if it was because the chicken was pre-marinated? Would that make it tighten up and poof?
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Old 02-26-2012, 02:43 PM   #4
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I slice mine in half first
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Old 02-26-2012, 02:44 PM   #5
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That might do it. The pieces were the size of dinner plates after pounding! Do you slice them crosswise, 4Me?
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Old 02-26-2012, 02:48 PM   #6
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Thanks, Andy. The dredge was flour, S&P. Very thin. I'm wondering if it was because the chicken was pre-marinated? Would that make it tighten up and poof?
Meat normally contracts/shrinks some when heated. Not sure what impact the marinade would have. Without being able to compare the before and after, it's difficult to judge.
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Old 02-26-2012, 03:14 PM   #7
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I actually slice them diagonaly and get several slices out of one breast. I use them for piccata. I like eggplant parm over chicken.I am just weird that way.

I place the slices between plastic and use a glass or wine bottle.
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Old 02-26-2012, 03:43 PM   #8
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I actually slice them diagonaly and get several slices out of one breast...

I do this too. Slice a breast piece into three pieces and pound thin. This gives you more manageable-sized pieces. I have a hammer shaped tenderizer/pounder combo that works well for me.
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Old 02-26-2012, 03:57 PM   #9
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Does anyone ever slice them vertically?
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Old 02-26-2012, 04:02 PM   #10
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Does anyone ever slice them vertically?

You can do that but vertical slices result in smaller cutlets. Diagonal slices result in larger cutlets.
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