Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
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 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.