Claire
Master Chef
I hate to say it, but the tender thing is lots of pounding and ...... MSG. it is one ingredient that many restaurants claim not to use because a few are allergic to it. I always make sure none of my guests are allergic. but it does make the meat meltingly delicious. I use Maggi with beef or pork. With chicken or turkey I just beat the living daylights out of it. Even my husband doesn't know how I get it restaurant-tender. Beat it up. To make it a little easier, buy cubed steaks.