1. Take a sheet of plastic wrap that is twice as long as your cutting board and place it over the cutting board so the extra plastic hangs off to one side. Place a chicken breast, or the desired protein, in the center of the cutting board, on top of the plastic wrap. To keep the skin intact, place the chicken skin side down. Take the end of the plastic wrap and fold it over the chicken breast, so that the two ends of the film align. 00:57
2. Using the spiked side of the meat tenderizer, lightly pound the chicken breast, making sure to pound all around the breast to create an even thickness. 01:50
3. Once the chicken breast has reached the desired thickness, use the flat side of the meat tenderizer to lightly pound the meat, creating a more even surface. 03:14
What You'll Need
- Meat tenderizer
- Plastic wrap
- Cutting board
- Chicken breast or desired protein
Tenderizing protein is helpful when cooking meats that may be tough or uneven. Common proteins to tenderize are poultry and veal.
Chef Bryon uses plastic wrap when he tenderizes protein because it helps keep the rest of his workspace clean and sanitary. Pounding the meat through the plastic wrap prevents debris, juices, or blood from spreading across the kitchen when pounding the meat.
Tenderizing meat softens the protein’s collagen fibers, making the meat easier to chew and digest. Tenderizing can also be useful when preparing meat to fry or broil to allow for more even cooking. Tenderizing can also be helpful when cooking dishes that call for thin, wide pieces of meat like chicken fried steak, schnitzel, chicken milanese, or veal scallopini.