'paillards' on Serious Eats

Ask The Food Lab: Why Do I Pound My Breasts?

"Last night I made some chicken roll-up: pounded breasts thin, rolled 'em up with some sundried tomato & basil spreadable cheese, coated in panko, and pan-fried (so tasty). I've done this before with awesome results and notice that some of the best restaurant dishes with pork/chicken tend to also use pounded chops/filets. Are there any science-y reasons why meat that has been pounded thin would be more delicious?" More

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