My wife and I ordered a delicious Chicken Marinara the other night in
a restaurant. The chicken in the recipe was served very flat . . . the
chicken looked almost flattened, as if it had been pounded. Delicious
(served with roasted garlic and a terrific sauce).

She reminded me that we had seen this style of chicken in the grocery
store in Italy. If you were to make it in the kitchen at home, does
anyone know how you would go about getting it this flat and tender for
a recipe like this?

Dave

Put the boneless skinless chicken breast in a quart sized baggie, and pound
it with a rolling pin or heavy glass or mug until the chicken is uniformly
flat. Be sure to seal the bag up all but a little slit for air to escape,
and put the baggie on a kitchen towel so it does not slide all over the
counter.
Enjoy!


"Dave" > wrote in message
...
> My wife and I ordered a delicious Chicken Marinara the other night in
> a restaurant. The chicken in the recipe was served very flat . . . the
> chicken looked almost flattened, as if it had been pounded. Delicious
> (served with roasted garlic and a terrific sauce).
>
> She reminded me that we had seen this style of chicken in the grocery
> store in Italy. If you were to make it in the kitchen at home, does
> anyone know how you would go about getting it this flat and tender for
> a recipe like this?
>
> Dave

On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave >
wrote:

>My wife and I ordered a delicious Chicken Marinara the other night in
>a restaurant. The chicken in the recipe was served very flat . . . the
>chicken looked almost flattened, as if it had been pounded. Delicious
>(served with roasted garlic and a terrific sauce).
>
>She reminded me that we had seen this style of chicken in the grocery
>store in Italy. If you were to make it in the kitchen at home, does
>anyone know how you would go about getting it this flat and tender for
>a recipe like this?
>
>Dave

I don't know how it's done commercially, but at home a meat pounder
works. Mine is a heavy, plated metal disk about 3" in diameter with a
handle coming out of the center of one side --| . I use it to
flatten chicken breasts. The idea is that making the meat thinner
will let it cook faster and making it a uniform thickness means it
will cook evenly (no thin places to overcook or thick spots to
undercook).

I think I got mine at Williams-Sonoma years ago.

- Mark

On Feb 9, 7:19*pm, Mark A.Meggs > wrote:
> On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave >
> wrote:
>
> >My wife and I ordered a delicious Chicken Marinara the other night in
> >a restaurant. The chicken in the recipe was served very flat . . . the
> >chicken looked almost flattened, as if it had been pounded. Delicious
> >(served with roasted garlic and a terrific sauce).
>
> >She reminded me that we had seen this style of chicken in the grocery
> >store in Italy. If you were to make it in the kitchen at home, does
> >anyone know how you would go about getting it this flat and tender for
> >a recipe like this?
>
> >Dave
>
> I don't know how it's done commercially, but at home a meat pounder
> works. *Mine is a heavy, plated metal disk about 3" in diameter with a
> handle coming out of the center of one side *--| *. *I use it to
> flatten chicken breasts. *The idea is that making the meat thinner
> will let it cook faster and making it a uniform thickness means it
> will cook evenly (no thin places to overcook or thick spots to
> undercook).
>
> I think I got mine at Williams-Sonoma years ago.
>
> - Mark

Thanks Beth and Mark! I'm going out to look for the biggest. meanest,
meat pounder I can find!

Dave

> "Dave" > wrote in message
> ...
>> My wife and I ordered a delicious Chicken Marinara the other night in
>> a restaurant. The chicken in the recipe was served very flat . . . the
>> chicken looked almost flattened, as if it had been pounded. Delicious
>> (served with roasted garlic and a terrific sauce).
>>
>> She reminded me that we had seen this style of chicken in the grocery
>> store in Italy. If you were to make it in the kitchen at home, does
>> anyone know how you would go about getting it this flat and tender for
>> a recipe like this?

There are various "pounders" you can buy or kitchen stuff you can use, but
if you have small children you can appropriate a solid wooden block. I still
use one of my children's Playskool blocks.

Felice

On Sat 09 Feb 2008 06:57:58p, Dave told us...

> My wife and I ordered a delicious Chicken Marinara the other night in
> a restaurant. The chicken in the recipe was served very flat . . . the
> chicken looked almost flattened, as if it had been pounded. Delicious
> (served with roasted garlic and a terrific sauce).
>
> She reminded me that we had seen this style of chicken in the grocery
> store in Italy. If you were to make it in the kitchen at home, does
> anyone know how you would go about getting it this flat and tender for
> a recipe like this?
>
> Dave

I generally place the breasts between sheets of plastic wrap. I pound them
with a large rubber mallet that I bought at the hardware store.

It's easy to achieve a uniform thickness, and exactly how thick I pound
them depends on how I intend to cook them. Most often we cook them in an
on the gas grill with just a rub and olive oil, so I leave them just a bit
thicker (maybe 3/8") for that. If I'm going to bread them or brown them
and then use them in a sauce, I'm more likely to pound them as thin as
1/4".

The rubber mallet was inexpensive and works a treat.

--
Wayne Boatwright

*******************************************
Date: Saturday, 02(II)/09(IX)/08(MMVIII)
*******************************************
Usenet is a way of being annoyed by
people you otherwise never would have met.
*******************************************

Dave wrote on Sat, 9 Feb 2008 18:36:37 -0800 (PST):

D> On Feb 9, 7:19 pm, Mark A.Meggs >
wrote:
??>> On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave
>
??>> wrote:
??>>
??>>> My wife and I ordered a delicious Chicken Marinara the
??>>> other night in a restaurant. The chicken in the recipe
??>>> was served very flat . . . the chicken looked almost
??>>> flattened, as if it had been pounded. Delicious (served
??>>> with roasted garlic and a terrific sauce).
??>>
??>>> She reminded me that we had seen this style of chicken in
??>>> the grocery store in Italy. If you were to make it in the
??>>> kitchen at home, does anyone know how you would go about
??>>> getting it this flat and tender for a recipe like this?
??>>
??>>> Dave
??>>
??>> I don't know how it's done commercially, but at home a
??>> meat pounder works. Mine is a heavy, plated metal disk
??>> about 3" in diameter with a handle coming out of the
??>> center of one side --| . I use it to flatten chicken
??>> breasts. The idea is that making the meat thinner will
??>> let it cook faster and making it a uniform thickness means
??>> it will cook evenly (no thin places to overcook or thick
??>> spots to undercook).
??>>
??>> I think I got mine at Williams-Sonoma years ago.
??>>
??>> - Mark

D> Thanks Beth and Mark! I'm going out to look for the biggest.
D> meanest, meat pounder I can find!

My technique is to use a rubber mallet from my workshop after
wrapping the boneless chicken or turkey in waz paper or plastic.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Dave wrote:
>
> On Feb 9, 7:19 pm, Mark A.Meggs > wrote:
> > On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave >
> > wrote:
> >
> > >My wife and I ordered a delicious Chicken Marinara the other night in
> > >a restaurant. The chicken in the recipe was served very flat . . . the
> > >chicken looked almost flattened, as if it had been pounded. Delicious
> > >(served with roasted garlic and a terrific sauce).
> >
> > >She reminded me that we had seen this style of chicken in the grocery
> > >store in Italy. If you were to make it in the kitchen at home, does
> > >anyone know how you would go about getting it this flat and tender for
> > >a recipe like this?
> >
> > >Dave
> >
> > I don't know how it's done commercially, but at home a meat pounder
> > works. Mine is a heavy, plated metal disk about 3" in diameter with a
> > handle coming out of the center of one side --| . I use it to
> > flatten chicken breasts. The idea is that making the meat thinner
> > will let it cook faster and making it a uniform thickness means it
> > will cook evenly (no thin places to overcook or thick spots to
> > undercook).
> >
> > I think I got mine at Williams-Sonoma years ago.
> >
> > - Mark
>
> Thanks Beth and Mark! I'm going out to look for the biggest. meanest,
> meat pounder I can find!
>
> Dave

Or wrap a rubber mallet in cling film and use that to flatten the meat.
Or else a brick or rolling pin or anything that is flat enough and heavy
enough to do the work.

In article
>,
Dave > wrote:

> My wife and I ordered a delicious Chicken Marinara the other night in
> a restaurant. The chicken in the recipe was served very flat . . . the
> chicken looked almost flattened, as if it had been pounded. Delicious
> (served with roasted garlic and a terrific sauce).
>
> She reminded me that we had seen this style of chicken in the grocery
> store in Italy. If you were to make it in the kitchen at home, does
> anyone know how you would go about getting it this flat and tender for
> a recipe like this?

Pound it with something heavy, like a rolling pin.

Miche

--
Electricians do it in three phases

Sqwertz > wrote:

>If it was a whole chicken, then
>the backbone has been cut out and it was optionally cooked with a
>weight on top of it - eitehr a large cast iron pan or large brick
>wrapped in foil.

>Removing the backbone is known as spatchcocking. It then lies
>flat. It was not flattened with a mallet as the others have
>suggested - assuming this was a whole chicken.

Whew. I was starting to wonder if anyone would post the correct
answer.

Steve

On Sat 09 Feb 2008 07:36:37p, Dave told us...

> On Feb 9, 7:19*pm, Mark A.Meggs > wrote:
>> On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave >
>> wrote:
>>
>> >My wife and I ordered a delicious Chicken Marinara the other night in
>> >a restaurant. The chicken in the recipe was served very flat . . . the
>> >chicken looked almost flattened, as if it had been pounded. Delicious
>> >(served with roasted garlic and a terrific sauce).
>>
>> >She reminded me that we had seen this style of chicken in the grocery
>> >store in Italy. If you were to make it in the kitchen at home, does
>> >anyone know how you would go about getting it this flat and tender for
>> >a recipe like this?
>>
>> >Dave
>>
>> I don't know how it's done commercially, but at home a meat pounder
>> works. *Mine is a heavy, plated metal disk about 3" in diameter with a
>> handle coming out of the center of one side *--| *. *I use it to
>> flatten chicken breasts. *The idea is that making the meat thinner
>> will let it cook faster and making it a uniform thickness means it
>> will cook evenly (no thin places to overcook or thick spots to
>> undercook).
>>
>> I think I got mine at Williams-Sonoma years ago.
>>
>> - Mark
>
> Thanks Beth and Mark! I'm going out to look for the biggest. meanest,
> meat pounder I can find!
>
> Dave
>
>

Save yourself some money and buy a large rubber mallet at the hardware
store.

--
Wayne Boatwright

*******************************************
Date: Saturday, 02(II)/09(IX)/08(MMVIII)
*******************************************
Does the Enterprise use DOS v 2356.0?
*******************************************

Wayne Boatwright > wrote in
3.184:

> On Sat 09 Feb 2008 07:36:37p, Dave told us...
>
>> On Feb 9, 7:19*pm, Mark A.Meggs > wrote:
>>> On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave >
>>> wrote:
>>>
>>> >My wife and I ordered a delicious Chicken Marinara the other night
in
>>> >a restaurant. The chicken in the recipe was served very flat . . .
the
>>> >chicken looked almost flattened, as if it had been pounded.
Delicious
>>> >(served with roasted garlic and a terrific sauce).
>>>
>>> >She reminded me that we had seen this style of chicken in the
grocery
>>> >store in Italy. If you were to make it in the kitchen at home, does
>>> >anyone know how you would go about getting it this flat and tender
for
>>> >a recipe like this?
>>>
>>> >Dave
>>>
>>> I don't know how it's done commercially, but at home a meat pounder
>>> works. *Mine is a heavy, plated metal disk about 3" in diameter with
a
>>> handle coming out of the center of one side *--| *. *I use it to
>>> flatten chicken breasts. *The idea is that making the meat thinner
>>> will let it cook faster and making it a uniform thickness means it
>>> will cook evenly (no thin places to overcook or thick spots to
>>> undercook).
>>>
>>> I think I got mine at Williams-Sonoma years ago.
>>>
>>> - Mark
>>
>> Thanks Beth and Mark! I'm going out to look for the biggest. meanest,
>> meat pounder I can find!
>>
>> Dave
>>
>>
>
> Save yourself some money and buy a large rubber mallet at the hardware
> store.
>

Rubber mallet is cheaper and can serve several purposes...pounding meat
flat, helping a cleaver/knife cut thru bones, coconut shells or squash
rinds without damaging the knife. A large rubber mallet is under $14

A metal meat pounder costs more and is limited to one purpose flattening
meat.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sat 09 Feb 2008 10:15:24p, hahabogus told us...

> Wayne Boatwright > wrote in
> 3.184:
>
>> On Sat 09 Feb 2008 07:36:37p, Dave told us...
>>
>>> On Feb 9, 7:19*pm, Mark A.Meggs > wrote:
>>>> On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave >
>>>> wrote:
>>>>
>>>> >My wife and I ordered a delicious Chicken Marinara the other night
>>>> >in a restaurant. The chicken in the recipe was served very flat . .
>>>> >. the chicken looked almost flattened, as if it had been pounded.
>>>> >Delicious (served with roasted garlic and a terrific sauce).
>>>>
>>>> >She reminded me that we had seen this style of chicken in the
>>>> >grocery store in Italy. If you were to make it in the kitchen at
>>>> >home, does anyone know how you would go about getting it this flat
>>>> >and tender for a recipe like this?
>>>>
>>>> >Dave
>>>>
>>>> I don't know how it's done commercially, but at home a meat pounder
>>>> works. *Mine is a heavy, plated metal disk about 3" in diameter with
>>>> a handle coming out of the center of one side *--| *. *I use it to
>>>> flatten chicken breasts. *The idea is that making the meat thinner
>>>> will let it cook faster and making it a uniform thickness means it
>>>> will cook evenly (no thin places to overcook or thick spots to
>>>> undercook).
>>>>
>>>> I think I got mine at Williams-Sonoma years ago.
>>>>
>>>> - Mark
>>>
>>> Thanks Beth and Mark! I'm going out to look for the biggest. meanest,
>>> meat pounder I can find!
>>>
>>> Dave
>>>
>>>
>>
>> Save yourself some money and buy a large rubber mallet at the hardware
>> store.
>>
>
> Rubber mallet is cheaper and can serve several purposes...pounding meat
> flat, helping a cleaver/knife cut thru bones, coconut shells or squash
> rinds without damaging the knife. A large rubber mallet is under $14
>
> A metal meat pounder costs more and is limited to one purpose flattening
> meat.
>

Exactly so, Alan.

--
Wayne Boatwright

*******************************************
Date: Saturday, 02(II)/09(IX)/08(MMVIII)
*******************************************
Useless Invention: Open Toed Safety Shoes.
*******************************************

"Dave" > wrote in message
...
> My wife and I ordered a delicious Chicken Marinara the other night in
> a restaurant. The chicken in the recipe was served very flat . . . the
> chicken looked almost flattened, as if it had been pounded. Delicious
> (served with roasted garlic and a terrific sauce).
>
> She reminded me that we had seen this style of chicken in the grocery
> store in Italy. If you were to make it in the kitchen at home, does
> anyone know how you would go about getting it this flat and tender for
> a recipe like this?
>
> Dave

What you're looking for is a paillard. Take boneless, skinless breasts and trim them
to make sure there's no excess skin/fat/etc. Press one hand flat atop the breast, and
carefully slice lengthwise through until you can open it like a book. Then place
either in a baggie or between sheets of plastic wrap and pound with a meat pounder or
a flat bottom heavy skillet until the appropriate even thickness is reached. You can
cut it into two pieces before pounding to make it easier.

kimberly

"Dave" > wrote in message
...
On Feb 9, 7:19 pm, Mark A.Meggs > wrote:
> On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave >
> wrote:
>
> >My wife and I ordered a delicious Chicken Marinara the other night in
> >a restaurant. The chicken in the recipe was served very flat . . . the
> >chicken looked almost flattened, as if it had been pounded. Delicious
> >(served with roasted garlic and a terrific sauce).
>
> >She reminded me that we had seen this style of chicken in the grocery
> >store in Italy. If you were to make it in the kitchen at home, does
> >anyone know how you would go about getting it this flat and tender for
> >a recipe like this?
>
> >Dave
>
> I don't know how it's done commercially, but at home a meat pounder
> works. Mine is a heavy, plated metal disk about 3" in diameter with a
> handle coming out of the center of one side --| . I use it to
> flatten chicken breasts. The idea is that making the meat thinner
> will let it cook faster and making it a uniform thickness means it
> will cook evenly (no thin places to overcook or thick spots to
> undercook).
>
> I think I got mine at Williams-Sonoma years ago.
>
> - Mark

Thanks Beth and Mark! I'm going out to look for the biggest. meanest,
meat pounder I can find!

Dave

LOL, you don't need big or mean, just flat. A good meat pounder is the one that is a
flat, heavy disk with a handle coming out of the top. The heavy weight does the work
for you. Don't pound too hard, or you'll end up tearing the meat and making a big
mess

kimberly

Dave > wrote:

> If you were to make it in the kitchen at home, does
> anyone know how you would go about getting it this flat and tender for
> a recipe like this?

Look up, on the Web and in the archives if this newsgroup, pollo (or
pollastrino) al mattone, i.e. chicken (or baby chicken/poussin) under
bricks. Here is one example:
<http://guides.phillyburbs.com/index.php/?p=17990&cat=1>. An ancient
Armenian/Georgian recipe/method of chicken tapaka, (baby
chicken/poussin) under press, is very similar, so look it up, too, as I
posted a recipe several times over the years. Keep in mind that
poussins or Cornish game hens are very much better suited for this
method of preparation, whether Italian or Armenian/Georgian; using fully
grown chicken is inferior.

Victor

On Sat 09 Feb 2008 11:35:39p, Nexis told us...

>
> "Dave" > wrote in message
> ...
>> My wife and I ordered a delicious Chicken Marinara the other night in
>> a restaurant. The chicken in the recipe was served very flat . . . the
>> chicken looked almost flattened, as if it had been pounded. Delicious
>> (served with roasted garlic and a terrific sauce).
>>
>> She reminded me that we had seen this style of chicken in the grocery
>> store in Italy. If you were to make it in the kitchen at home, does
>> anyone know how you would go about getting it this flat and tender for
>> a recipe like this?
>>
>> Dave
>
> What you're looking for is a paillard. Take boneless, skinless breasts
> and trim them to make sure there's no excess skin/fat/etc. Press one
> hand flat atop the breast, and carefully slice lengthwise through until
> you can open it like a book. Then place either in a baggie or between
> sheets of plastic wrap and pound with a meat pounder or a flat bottom
> heavy skillet until the appropriate even thickness is reached. You can
> cut it into two pieces before pounding to make it easier.
>
> kimberly
>

Curious...why must it be sliced lengthwise in half first? I've never done
this and have consistently been able to pound a chicken breast half to
uniform thickness.

--
Wayne Boatwright

*******************************************
Date: Sunday, 02(II)/10(X)/08(MMVIII)
*******************************************
I may not be perfect, but parts of me
are excellent.
*******************************************

"Sqwertz" > wrote in message
...
> On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave wrote:
>
>> My wife and I ordered a delicious Chicken Marinara the other night in
>> a restaurant. The chicken in the recipe was served very flat . . . the
>> chicken looked almost flattened, as if it had been pounded. Delicious
>> (served with roasted garlic and a terrific sauce).
>>
>> She reminded me that we had seen this style of chicken in the grocery
>> store in Italy. If you were to make it in the kitchen at home, does
>> anyone know how you would go about getting it this flat and tender for
>> a recipe like this?
>
> A whole chicken, or just parts? If it was a whole chicken, then
> the backbone has been cut out and it was optionally cooked with a
> weight on top of it - eitehr a large cast iron pan or large brick
> wrapped in foil.
>
> Removing the backbone is known as spatchcocking. It then lies
> flat. It was not flattened with a mallet as the others have
> suggested - assuming this was a whole chicken.
>
> Often cornish game hens and small chickens are served like this
> whole at restaurants. The method is especially handy when
> grilling.
>
> -sw

More so something like a Cotoletta di pollo alla Marsala, a Cotoletta di
Pollo Milanesa a la napolitana or a Cotoletta di Pollo alla Milanese. For
you two Texicans, it is a chicken fried steak made with real chicken meat,
with or without breading and then smothered in spaghetti sauce, cheese is
optional. Hundreds of variations of this one, but definitely not
spatchcocked chicken.

In article >,
Sqwertz > wrote:

> On Sun, 10 Feb 2008 03:24:11 GMT, Sqwertz wrote:
>
> > Often cornish game hens and small chickens are served like this
> > whole at restaurants. The method is especially handy when
> > grilling.
>
> I should also note that often times some of the other bones are
> taken out as well. Usually the wings and legs bones remain.
> Sometimes the thigh as well.
>
> -sw

That leaves removing the breastbone/rib cage, doesn't it?

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

> There are various "pounders" you can buy or kitchen stuff you can use, but
> if you have small children you can appropriate a solid wooden block. I still
> use one of my children's Playskool blocks.
>
> Felice
>
>
totally off topic, but I use a few of my daughter's old play-doh molds
for cookie cutters.

Sharon

Melba's Jammin' > wrote in news:barbschaller-
:

> That leaves removing the breastbone/rib cage, doesn't it?
>

cut out the back bone, then spread the bird out a bit...give it a good
whack or two with the heel of the palm of your hand on its plump breast...
then it will lie flat. There is a section on the rfc webpage.

Mr Pepin advises removing the keel bone as well but it isn't truly
necessary.

Spatchcocked chicken, butterflied chicken whatever you call it cooks up
faster

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Feb 10, 2:02�am, Wayne Boatwright >
wrote:
> On Sat 09 Feb 2008 11:35:39p, Nexis told us...
>
>
>
>
>
>
>
> > "Dave" > wrote in message
> ...
> >> My wife and I ordered a delicious Chicken Marinara the other night in
> >> a restaurant. The chicken in the recipe was served very flat . . . the
> >> chicken looked almost flattened, as if it had been pounded. Delicious
> >> (served with roasted garlic and a terrific sauce).
>
> >> She reminded me that we had seen this style of chicken in the grocery
> >> store in Italy. If you were to make it in the kitchen at home, does
> >> anyone know how you would go about getting it this flat and tender for
> >> a recipe like this?
>
> >> Dave
>
> > What you're looking for is a paillard. Take boneless, skinless breasts
> > and trim them to make sure there's no excess skin/fat/etc. Press one
> > hand flat atop the breast, and carefully slice lengthwise through until
> > you can open it like a book. Then place either in a baggie or between
> > sheets of plastic wrap and pound with a meat pounder or a flat bottom
> > heavy skillet until the appropriate even thickness is reached. You can
> > cut it into two pieces before pounding to make it easier.
>
> > kimberly
>
> Curious...why must it be sliced lengthwise in half first? �I've never done
> this and have consistently been able to pound a chicken breast half to
> uniform thickness.


Actuallly for true dago cookery there is no pounding, the boneless
meat is sliced thinly (no more than 1/8"), seasoned, and fried hot and
briefly. People who pound already tender cuts like chicken breasts
do so simply because they are *incapable* of wielding a knife (ie.
99pct of foodtv food manglers), no other reason whatsoever. Pounding
chicken breasts actually toughens it, loses moisture too quickly
during cooking and the protein siezes. Pounding is a form of
tenderizing (mechanical) used for tough cuts (like round), changes the
texture. Any real guinea who is served pounded meat will pound the
cook flat.

Now I know none of yoose fast food mavens have ever eaten genuine
guido grub... like I haven't known this for many years, yoose buncha
frauds.


scaloppine
[skah-luh-PEE-nee, ska-luh-PEE-nee]
A term in Italian cookery describing a thin SCALLOP of meat (most
often veal), usually prepared by dredging the meat in flour before
saut�ing it. Scaloppine dishes are generally served with a sauce based
on wine or tomatoes.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Janet Baraclough > wrote:
> > � �Put a boneless skinless chicken breast between �2 sheets of
> clingfilm, and beat it with the long edge of a wooden rolling pin.


Probably what was done with your fat head at birth... you know less
about cooking than a burger flipper.

Dave wrote:
> On Feb 9, 7:19 pm, Mark A.Meggs > wrote:
>> On Sat, 9 Feb 2008 17:57:58 -0800 (PST), Dave >
>> wrote:
>>
>>> My wife and I ordered a delicious Chicken Marinara the other night in
>>> a restaurant. The chicken in the recipe was served very flat . . . the
>>> chicken looked almost flattened, as if it had been pounded. Delicious
>>> (served with roasted garlic and a terrific sauce).
>>> She reminded me that we had seen this style of chicken in the grocery
>>> store in Italy. If you were to make it in the kitchen at home, does
>>> anyone know how you would go about getting it this flat and tender for
>>> a recipe like this?
>>> Dave
>> I don't know how it's done commercially, but at home a meat pounder
>> works. Mine is a heavy, plated metal disk about 3" in diameter with a
>> handle coming out of the center of one side --| . I use it to
>> flatten chicken breasts. The idea is that making the meat thinner
>> will let it cook faster and making it a uniform thickness means it
>> will cook evenly (no thin places to overcook or thick spots to
>> undercook).
>>
>> I think I got mine at Williams-Sonoma years ago.
>>
>> - Mark
>
> Thanks Beth and Mark! I'm going out to look for the biggest. meanest,
> meat pounder I can find!
>
> Dave
>
I would draw your attention to the Prison Food thread. A strong inmate
might be exactly whom you need

--
John Kane, Kingston ON Canada

hahabogus wrote:

> Rubber mallet is cheaper and can serve several purposes...pounding meat
> flat, helping a cleaver/knife cut thru bones, coconut shells or squash
> rinds without damaging the knife. A large rubber mallet is under $14
>
> A metal meat pounder costs more and is limited to one purpose flattening
> meat.
>

You can get a very serviceable meat mallet at the dollar store or even
in the chatchka aisle of the supermarket. They run about $5 there. $14
is a lot more than I spent on mine.

BTW, if the cheap mallet doesn't have a flat side (mine has two waffley
sides) I turn the thing sideways. It works just fine.

I put my chicken between two sheets of plastic wrap or even parchment
paper. Depends upon which box my hand falls on first when I reach in the
wrap drawer <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:

> Curious...why must it be sliced lengthwise in half first? I've never done
> this and have consistently been able to pound a chicken breast half to
> uniform thickness.
>

I'll do this if I want very thin slices. Like for Chicken Francaise or
Chicken Parmesan. I usually try to have the chicken slightly frozen when
slicing. It makes it much easier. YMMV

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet wrote on Sun, 10 Feb 2008 12:40:04 -0600:

??>> Curious...why must it be sliced lengthwise in half first?
??>> I've never done this and have consistently been able to
??>> pound a chicken breast half to uniform thickness.
??>>
JW> I'll do this if I want very thin slices. Like for Chicken
JW> Francaise or Chicken Parmesan. I usually try to have the
JW> chicken slightly frozen when slicing. It makes it much
JW> easier. YMMV

It is perhaps irrelevant to pounding but freezing slightly (or
alternatively, partially defrosting) is an often recommended
technique for slicing beef or chicken thinly in modern Chinese
cooking.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton <not.jim.silverton.at.verizon.not> wrote:

>It is perhaps irrelevant to pounding but freezing slightly (or
>alternatively, partially defrosting) is an often recommended
>technique for slicing beef or chicken thinly in modern Chinese
>cooking.

Does anyone but Benihana's do this?

Steve

On Feb 10, 1:40�pm, Janet Wilder > wrote:
> Wayne Boatwright wrote:
> > Curious...why must it be sliced lengthwise in half first? �I've never done
> > this and have consistently been able to pound a chicken breast half to
> > uniform thickness.
>
> I'll do this if I want very thin slices. Like for Chicken Francaise or
> Chicken Parmesan. I usually try to have the chicken slightly frozen when
> slicing. It makes it much easier.

That's dangerous. It's very easy to slice thinly by laying the meat
flat on a board, pressing flat lightly with one hand and slicing
horizonally with a sharp knife, let the knife find its own way. Cut
the slice closest to the board each time, using a knuckle of the
slicing hand on the board as a depth gauge you should be able to get
3-4 equally thick/uniformally thick slices from each breast... with
practice you should be able to make even thinner slices Do NOT
attempt this with partially frozen meat, I promise you will slice off
the palm of your hand.

I found the subject to be absurdly rhetorical.

Like, why do dumb dogs have flat faces from chasing parked cars?

Andy

Steve wrote on Sun, 10 Feb 2008 18:48:38 +0000 (UTC):

??>> It is perhaps irrelevant to pounding but freezing slightly
??>> (or alternatively, partially defrosting) is an often
??>> recommended technique for slicing beef or chicken thinly
??>> in modern Chinese cooking.

SP> Does anyone but Benihana's do this?

It's a technique that's been used around my house for 20 or more
years. Perhaps if my knives were razor sharp I would not need to
freeze but it's useful. It's certainly not my idea and I see it
recommended from time to time. Here's one moderately recent
recipe for Mongolian Beef:
http://downhomerecipes.blogspot.com/...1_archive.html

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James wrote to Steve Pope on Sun, 10 Feb 2008 19:37:21 GMT:

??>>> It is perhaps irrelevant to pounding but freezing
??>>> slightly (or alternatively, partially defrosting) is an
??>>> often recommended technique for slicing beef or chicken
??>>> thinly in modern Chinese cooking.

SP>> Does anyone but Benihana's do this?

JS> It's a technique that's been used around my house for 20 or
JS> more years. Perhaps if my knives were razor sharp I would
JS> not need to freeze but it's useful. It's certainly not my
JS> idea and I see it recommended from time to time. Here's one
JS> moderately recent recipe for Mongolian Beef:
JS> http://downhomerecipes.blogspot.com/...1_archive.html

Just for the heck of it, I tried Googling
slicing freezing chinese meat

There were a lot of responses.
James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sun 10 Feb 2008 11:40:04a, Janet Wilder told us...

> Wayne Boatwright wrote:
>
>> Curious...why must it be sliced lengthwise in half first? I've never
>> done this and have consistently been able to pound a chicken breast
>> half to uniform thickness.
>>
>
> I'll do this if I want very thin slices. Like for Chicken Francaise or
> Chicken Parmesan. I usually try to have the chicken slightly frozen when
> slicing. It makes it much easier. YMMV
>

Thanks, Janet!

--
Wayne Boatwright

*******************************************
Date: Sunday, 02(II)/10(X)/08(MMVIII)
*******************************************
Today is an excellent day to become a
missing person.
*******************************************

"Wayne Boatwright" > wrote in message
. 184...
> On Sat 09 Feb 2008 11:35:39p, Nexis told us...
>
>>
>> "Dave" > wrote in message
>> ...
>>> My wife and I ordered a delicious Chicken Marinara the other night in
>>> a restaurant. The chicken in the recipe was served very flat . . . the
>>> chicken looked almost flattened, as if it had been pounded. Delicious
>>> (served with roasted garlic and a terrific sauce).
>>>
>>> She reminded me that we had seen this style of chicken in the grocery
>>> store in Italy. If you were to make it in the kitchen at home, does
>>> anyone know how you would go about getting it this flat and tender for
>>> a recipe like this?
>>>
>>> Dave
>>
>> What you're looking for is a paillard. Take boneless, skinless breasts
>> and trim them to make sure there's no excess skin/fat/etc. Press one
>> hand flat atop the breast, and carefully slice lengthwise through until
>> you can open it like a book. Then place either in a baggie or between
>> sheets of plastic wrap and pound with a meat pounder or a flat bottom
>> heavy skillet until the appropriate even thickness is reached. You can
>> cut it into two pieces before pounding to make it easier.
>>
>> kimberly
>>
>
> Curious...why must it be sliced lengthwise in half first? I've never done
> this and have consistently been able to pound a chicken breast half to
> uniform thickness.
>
> --
> Wayne Boatwright
>

It doesn't *have* to be, but it results in thinner, more uniform breast cutlets that
are less likely to tear during pounding. I can pound it to uniform thickness without
that extra step, but it takes a whole lot more pounding to get them as thin as I
like.

kimberly

As for your thoughts of it being a grilled spatchcocked bird, in Italy fowl
was usually cut open along the breast plate and flattened, vice the back
being cut out. Do read Pellegrino Artusi's La Scienza in Cucina e L'Arte di
Mangiar Bene, (The Science in the kitchen and the Art of Eating Well), 1891,
on Vittorio's Pollo alla Griglia (grilled chicken).

> Selling pre-flatted chicken breast is not something I'd expect to
> see in Italy. More like Walmart.
>
> -sw

It is not that it is sold in stores, Steve, rather it is made in the
kitchen, so
quite the contrary, least in the 70-80s. I read where today Italians are
getting
into home replacement meals these days almost as much as Americans are but I
expect the small towns are still steeped in the old ways.

Meat was quite expensive, expect it still is, refrigration was minimal, the
feet are
left on an animal before the butcher prepared it so you could tell, say a
rabbit from a cat. No case-ready meats. Free-range yard-bird was in vouge
for centuries. The bird may just as well be a Guinea hen or turkey. The
norm
was inexpensive cuts, sliced thin and pounded out. It was just as often
rolled and stuffed. Seemed like every country in Europe has a recipe
variation on a tenderized cutof meat; cotoletta, cordon bleu, schnitzel or
scallopine and there are many, many regional cutlet dishes in Italy.

If your interested in deboning a chicken:
http://www.virtualcities.com/ons/0re...tuffchick2.htm or
http://tinyurl.com/2ghknt

Sheldon wrote:

> Janet Baraclough > wrote:
> > > � �Put a boneless skinless chicken breast between �2 sheets of
> > clingfilm, and beat it with the long edge of a wooden rolling pin.
>
> Probably what was done with your fat head at birth... you know less
> about cooking than a burger flipper.


This schottische miser broad does the same thing to her husband when
she's trying to beat a ha' penny out of the puir bastid'...

Lol...


--
Best
Greg

On Sun 10 Feb 2008 09:05:57p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> . 184...
>> On Sat 09 Feb 2008 11:35:39p, Nexis told us...
>>
>>>
>>> "Dave" > wrote in message
>>> .
>>> ..
>>>> My wife and I ordered a delicious Chicken Marinara the other night in
>>>> a restaurant. The chicken in the recipe was served very flat . . .
>>>> the chicken looked almost flattened, as if it had been pounded.
>>>> Delicious (served with roasted garlic and a terrific sauce).
>>>>
>>>> She reminded me that we had seen this style of chicken in the grocery
>>>> store in Italy. If you were to make it in the kitchen at home, does
>>>> anyone know how you would go about getting it this flat and tender
>>>> for a recipe like this?
>>>>
>>>> Dave
>>>
>>> What you're looking for is a paillard. Take boneless, skinless breasts
>>> and trim them to make sure there's no excess skin/fat/etc. Press one
>>> hand flat atop the breast, and carefully slice lengthwise through
>>> until you can open it like a book. Then place either in a baggie or
>>> between sheets of plastic wrap and pound with a meat pounder or a flat
>>> bottom heavy skillet until the appropriate even thickness is reached.
>>> You can cut it into two pieces before pounding to make it easier.
>>>
>>> kimberly
>>>
>>
>> Curious...why must it be sliced lengthwise in half first? I've never
>> done this and have consistently been able to pound a chicken breast
>> half to uniform thickness.
>>
>> --
>> Wayne Boatwright
>>
>
> It doesn't *have* to be, but it results in thinner, more uniform breast
> cutlets that are less likely to tear during pounding. I can pound it to
> uniform thickness without that extra step, but it takes a whole lot more
> pounding to get them as thin as I like.
>
> kimberly
>
>

Gotcha! Thanks, Kimberly!

--
Wayne Boatwright

*******************************************
Date: Sunday, 02(II)/10(X)/08(MMVIII)
*******************************************
DAM: Mothers Against Dyslexia.
*******************************************

"Sheldon" > ha scritto nel messaggio
...
On Feb 10, 2:02?am, Wayne Boatwright >
wrote:
> On Sat 09 Feb 2008 11:35:39p, Nexis told us...
>
> > "Dave" > wrote in message
> ...
> >> My wife and I ordered a delicious Chicken Marinara the other night in
> >> a restaurant. The chicken in the recipe was served very flat . . . the
> >> chicken looked almost flattened, as if it had been pounded. Delicious
> >> (served with roasted garlic and a terrific sauce).
>
> >> She reminded me that we had seen this style of chicken in the grocery
> >> store in Italy. If you were to make it in the kitchen at home, does
> >> anyone know how you would go about getting it this flat and tender for
> >> a recipe like this?
>
> >> Dave
>
> > What you're looking for is a paillard. Take boneless, skinless breasts
> > and trim them to make sure there's no excess skin/fat/etc. Press one
> > hand flat atop the breast, and carefully slice lengthwise through until
> > you can open it like a book.
> > kimberly
>
> Curious...why must it be sliced lengthwise in half first? ?I've never done
> this and have consistently been able to pound a chicken breast half to
> uniform thickness.

It doesn't have to, but we often cut a breast into 2 or 3 slices or even
more these days because breasts have become so much bigger than they once
were. It's beaten in my kitchen with what is called a battecarne, that
looks like a large round stamper with the face very smooth. The extremely
thin meat pieces then sauté in seconds, are removed and a sauce made with
the fat and juices that remain.

Actuallly for true dago cookery there is no pounding, the boneless
meat is sliced thinly (no more than 1/8"), seasoned, and fried hot and
briefly. People who pound already tender cuts like chicken breasts
do so simply because they are *incapable* of wielding a knife (ie.
99pct of foodtv food manglers), no other reason whatsoever. Pounding
chicken breasts actually toughens it, loses moisture too quickly
during cooking and the protein siezes. Pounding is a form of
tenderizing (mechanical) used for tough cuts (like round), changes the
texture. Any real guinea who is served pounded meat will pound the
cook flat.

Amazingly, you are once again completely wrong on every point. Beating and
flattening meat is all through real Italian cookery.

Now I know none of yoose fast food mavens have ever eaten genuine
guido grub... like I haven't known this for many years, yoose buncha
frauds.

Wrong here, too.


scaloppine
[skah-luh-PEE-nee, ska-luh-PEE-nee]

Pronunciation note incorrect.
A term in Italian cookery describing a thin SCALLOP of meat (most
often veal), usually prepared by dredging the meat in flour before
saut?ing it. Scaloppine dishes are generally served with a sauce based
on wine or tomatoes.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

And scallopine are very often flattened before the dredging, etc. and tomato
versions are rarer than many many other versions.


--
http://www.judithgreenwood.com

On Feb 10, 11:05�pm, "Nexis" > wrote:
> "Wayne Boatwright" > wrote in message
>
> . 184...
>
>
>
>
>
> > On Sat 09 Feb 2008 11:35:39p, Nexis told us...
>
> >> "Dave" > wrote in message
> ....
> >>> My wife and I ordered a delicious Chicken Marinara the other night in
> >>> a restaurant. The chicken in the recipe was served very flat . . . the
> >>> chicken looked almost flattened, as if it had been pounded. Delicious
> >>> (served with roasted garlic and a terrific sauce).
>
> >>> She reminded me that we had seen this style of chicken in the grocery
> >>> store in Italy. If you were to make it in the kitchen at home, does
> >>> anyone know how you would go about getting it this flat and tender for
> >>> a recipe like this?
>
> >>> Dave
>
> >> What you're looking for is a paillard. Take boneless, skinless breasts
> >> and trim them to make sure there's no excess skin/fat/etc. Press one
> >> hand flat atop the breast, and carefully slice lengthwise through until
> >> you can open it like a book. Then place either in a baggie or between
> >> sheets of plastic wrap and pound with a meat pounder or a flat bottom
> >> heavy skillet until the appropriate even thickness is reached. You can
> >> cut it into two pieces before pounding to make it easier.
>
> >> kimberly
>
> > Curious...why must it be sliced lengthwise in half first? �I've never done
> > this and have consistently been able to pound a chicken breast half to
> > uniform thickness.
>
> > --
> > � � � � � � �Wayne Boatwright
>
> It doesn't *have* to be, but it results in thinner, more uniform breast cutlets that
> are less likely to tear during pounding. I can pound it to uniform thickness without
> that extra step, but it takes a whole lot more pounding to get them as thin as I
> like.

The main reason for slicing cutlets is that pounding chicken breasts
alters the texture and not for the better. The only place you'll see
people pounding perfectly tender meat with a tenderizing mallet is on
foodtv, none of those imbecile acting frauds know anything about
cooking. Those who pound chicken breasts at home don't own a sharp
knife and wouldn't know how to use one anyway. It's just plain stupid
to beat the crap out of what is already a perfectly tender piece of
meat just to make it thinner, that which can be accomplished with a
knife in one hundreth the time and with one thousandth the effort, and
not destroy the meat. Anyone who pounds chicken breasts with a hammer
would be better off buying chicken tube steaks to begin with, results
are the same.

On Mon, 11 Feb 2008 06:32:55 -0800 (PST), Sheldon >
wrote:

> The only place you'll see
>people pounding perfectly tender meat with a tenderizing mallet is on
>foodtv

Thanks. My mom wasn't much of a cook and never made anything like
that, so TV has been the way I learn.

--
See return address to reply by email
remove the smiley face first