Flattening chicken is a helpful technique that will come up in various recipes. The main purpose of this method is to get the chicken to a consistent thickness, which promotes even cooking.
- Remove the tenderloin from the underside of each breast and save for another use.
- Place uncooked chicken between two sheets of waxed paper or plastic wrap.
- Using the flat side of a meat mallet, a flat circular meat tenderizer, a rolling pin, or even the bottom of a small pan, gently pound the chicken, from the center to the outside, until an even thickness is reached -- usually about 1/2 inch, though some "scallopini" dishes call for even thinner cutlets.
Gently pounding the chicken to a consistent thickness promotes even cooking.
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