POUNDING PROCEDURES, PROTEINS, MEAT

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This procedure helps to level out proteins, especially filet cuts, to ensure that they cook more evenly. Protein is malleable and easily stays put at it’s new dimension

Judge how much you wish to flatten, then place onto a piece of parchment paper and fold over and gently pound using smooth meat pounder until the depth of meat is reduced to your desired thickness.

For  pork scallopini, place 2 ounces pork tenderloin between two pieces plastic, parchment or waxed paper. Using smooth flat meat -pounder, pound and push meat to widen its surface until it is thin as it can go before breaking. Proceed to breading procedure.


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