ilaboo wrote:

> any comments about tendrising tools especilly for chicken cutlets is
> appreciated--what seems to work the best--hammer type or fine knife
> blade type for example
>
> tia
> peter

Give them a light hit with a kitchen hammer, or sometimes I even use the
flat blade of a large knife.

But its easier to use a natural meat tenederiser - pineapple, papaya/pawpaw
or kiwifruit. They contain enzymes bromelian, papain and actinidin
respectively. Commercial meat terneriser is usually papain.

gtoomey