Maybe I should have said, "flattened" but then it would be "flattened breast."
And that's what I did; I pounded this breast with a hammer. It obdurately would not flatten out. I kept pounding and pounding and pounding and I was all, ew, this thing needs to spread out a little, whap, whap, whap, turn, whap, whap, whap, over and over and it kept staying in form. So I go, whapwhapwhapwhapwhap, whapwhapwhapwhapwhap, over and over and it kept keeping its form. So I gave up. And I needed it to fit inside a small pan.
3 comments:
I am surprised it didn't flatten, but I typically use one of those meat hammers with the pyramid point pattern on it. I don't use it on chicken though, but pork to make them thinner for schnizzel.
Was the breading too over done? It is a delicate dance to get the right temp to cook the chicken without burning the breading.
It did give a little. I did spread it out a little, but nearly so much as I had imagined doing.
The meat is seasoned heavily so the flour isn't. Inside a plastic grocery bag with no holes, a cup of flour is dumped and pressed all around. Then lifted out and placed in a bowl of warm water. This causes the flour to smear. Returned to the bag with the flour. Flour pressed in and the whole thing sits there until I am ready. The bread coating cooks very quickly. So does the meat inside.
When I cut it open and tasted, I was surprised how moist and tender the whole thing. It had sat there in the refrigerator an extra day. It was not marinated. I loved every second of eating it.
I want to do this again. Maybe a little thinner. I used the same tool that you describe. The flat side. I don't like to make noise. I'm having W.F. deliver a tray of chicken thighs. I might do this to those.
Based on your results (and taste test) I want to try this. I love thighs better than breasts, so I might do that. Thank you.
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