Pounding evens out a boneless cutlet so thick and thin areas cook more evenly. The aim is a consistent thickness for the recipe, not the thinnest possible sheet of meat. Start with cutlets or suitably thin boneless pieces.
Step by step
Contain the raw meat
Work on a stable board away from ready-to-eat food. Put one cutlet between sheets of suitable food wrap or inside a sturdy food bag, leaving room for it to spread. Do not wash raw poultry.
Start at the thickest area
Use the flat face of a meat mallet or a rolling pin. Make gentle, controlled strokes over the thickest part, moving outward gradually. Keep the other hand clear of the striking area.
Check the thickness often
Lift the upper sheet and compare the centre with the edges. Stop when the piece is even enough for the recipe. Leave already thin edges alone rather than striking the whole surface repeatedly.
Keep the prepared cutlets chilled
Transfer to a clean container and refrigerate if you are not cooking immediately. Discard the used wrap, then wash hands and clean the board, mallet and contacted surfaces before preparing other foods.
Tears and ragged edges
Use lighter strokes if the meat tears or sticks to the covering. A very thick breast may need to be cut into cutlets first rather than flattened aggressively. Even thin poultry needs a thermometer check to reach 74°C (165°F); a browned coating does not establish that its centre is cooked safely.
