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
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.