Beating meat...

[JabbaJawz]

I've made chix parm several times but never seem to get my chix thin enough. The directions say to put the chix inbetween wax paper and use one of those meat tenderizers to flatten it. All this does it get small bits of wax paper mashed into the meat. How do you beat your meat - I need a new technique?

 

[Vince]

I use a wooden mallet with a cloth towel wrapped around it. Works fine.

 

[mAlice]

I filet the breast into 3 pieces, then beat it.

 

[JabbaJawz]

I use a wooden mallet with a cloth towel wrapped around it. Works fine.

I'd never thought of that.

 

[JabbaJawz]

I filet the breast into 3 pieces, then beat it.

 

[CMC122]

I use my small cast iron frying pan

 

[Vince]

I use my small cast iron frying pan

Never thought of that. Will have to try it tonight since I already have the chic breasts thawing out. And I've got a huge cast iron skillet. One whack should do it.

 

[CMC122]

Never thought of that. Will have to try it tonight since I already have the chic breasts thawing out. And I've got a huge cast iron skillet. One whack should do it.

And the meat flattens down nice and even all over

 

[jazz lady]

I've made chix parm several times but never seem to get my chix thin enough. The directions say to put the chix inbetween wax paper and use one of those meat tenderizers to flatten it. All this does it get small bits of wax paper mashed into the meat. How do you beat your meat - I need a new technique?

Plastic wrap works MUCH better. Also, don't beat it so hard or use the side of the mallet with the big spikes on it for chicken. The side of the mallet you use should be almost smooth with small bumps on it. Or use a wooden mallet as someone stated above.

 

[Agee]

All this does it get small bits of wax paper mashed into the meat.

Usually, meat mallets come with two sides. Use the flat side, not the one with raised points.

If the breasts are thick, butterfly them before thinning.

 

[michellegal]

I've also used parchment paper instead of waxed paper to beat my chicken...and I use a cast iron skillet, too.

 

[mAlice]

Plastic wrap works MUCH better. Also, don't beat it so hard or use the side of the mallet with the big spikes on it for chicken. The side of the mallet you use should be almost smooth with small bumps on it. Or use a wooden mallet as someone stated above.

I use the spike side and no paper/plastic. Just don't beat it like a red headed step child. Also good for beating spices into the meat.

 

[Sharon]

Double wrap them in foil (leave expansion room) place in gallon size baggie and run over it with the car tire.

 

[mAlice]

Double wrap them in foil (leave expansion room) place in gallon size baggie and run over it with the car tire.

I think it might freeze before I got the car started.

 

[JabbaJawz]

Double wrap them in foil (leave expansion room) place in gallon size baggie and run over it with the car tire.

Just because I've been gullible in the past doesn't mean I believe this!

 

[Dymphna]

Just because I've been gullible in the past doesn't mean I believe this!

This is Sharon we're talking about. Don't believe for one minute she hasn't done this. Look at how well thought out her answer is.

Who knows, it might work :shrug:

 

[spookthis]

You can also use a freezer zip lock bag, put the chix in, leave the zip open, and beat with anthing a little weighty. I really like the car idea, sure beats whacking the meat with a mallot.

 

[virgovictoria]

Usually, meat mallets come with two sides. Use the flat side, not the one with raised points.

If the breasts are thick, butterfly them before thinning.

And, I spray a small amount of non-stick spray...

 

[czygvtwkr]

I use my hand, Ill have to try that non-stick spray too sounds like it may help.