Pounding meat mechanically flattens portions to a more uniform thickness, improving cooking consistency and preparing cuts for schnitzel, roulades and similar dishes.
Professional Method
Place the portion between suitable sheets or in a food-safe bag and strike with controlled, overlapping blows using the flat face of a mallet. Work from thicker areas outward.
Why It Works
The objective is even thickness, not pulverisation. Excessive force tears muscle fibres, creates ragged edges and can make thin sections cook faster than the rest.
Applications and Control Points
Use for cutlets, escalopes, roulades and stuffed preparations. Keep raw-meat tools and surfaces separated from ready-to-eat foods and sanitise them after use.
Chef’s Note
Choose the technique because it solves a specific problem of heat, moisture, structure or service. Watch the food and adjust rather than relying on time alone.
Always Cook with Heart. Always!