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Meat Pounding...

_errata_
_errata_ Posts: 1,653 Member
edited February 3 in Recipes
Here is the recipe for Chicken Schnitzel: http://www.bonappetit.com/recipe/chicken-schnitzel

My question to the chefs (I am a newb): Why are you supposed to pound the meat?

What is the added benefit of meat pounding? I bought about 8 lbs of chicken breast and I am trying to come up with interesting recipes so I don't get bored, but I don't want to spend my whole entire evening, after work, pounding meat.

Replies

  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    I don't want to spend my whole entire evening, after work, pounding meat.

    Why not...oh wait...not what I thought this was going to be...
  • DesireeNL
    DesireeNL Posts: 220 Member
    I think it's supposed to tenderize it.
  • lessplusmore
    lessplusmore Posts: 27 Member
    Chicken breast are often thicker on one end than the other. Pounding makes it the same thickness for cooking more evenly. Also if it is breaded a thin CB will cook faster & the breading is less likely to burn.
  • _errata_
    _errata_ Posts: 1,653 Member
    Chicken breast are often thicker on one end than the other. Pounding makes it the same thickness for cooking more evenly. Also if it is breaded a thin CB will cook faster & the breading is less likely to burn.

    This sounds reasonable. Thanks. :wink:
  • DesireeNL
    DesireeNL Posts: 220 Member
    On Wikipedia:

    In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

    There are a number of ways to tenderize meat:
    Mechanical tenderization, such as pounding or piercing.[1]
    The tenderization that occurs through cooking, such as braising.[2]
    Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.[1] Examples of enzymes used for tenderizing: papain from papaya,[2] bromelain from pineapple and actinidin from kiwifruit.

    Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.[1]
    Brining the meat in a salt solution (brine).[1]
    Dry aging of meat at 0 to 2 °C (32 to 36 °F).[2]
  • Jersey_Devil
    Jersey_Devil Posts: 4,142 Member
    just want this to appear in my news feed to see the inappropriate responses
  • _errata_
    _errata_ Posts: 1,653 Member
    I just wanted to follow-up and say that I've been pounding meat for a few months now and my meat has never been more tender. It really does help cook more evenly as well. :wink:
  • neanderthin
    neanderthin Posts: 10,512 Member
    Because it's schnitzel.......that's the way it's prepared. otherwise you'd have breaded and fried chicken breast, with no schnitzel's in sight.:wink:
This discussion has been closed.

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