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foodfirefriends.com
Running a chicken breast through a tenderizer physically breaks down the muscle fibers and connective tissues. Normally, chicken breast can be dense and sometimes dry because it’s very lean (low in fat). Tenderizing it with a machine (or mallet) does a few important things: 1. Softens the Texture: Breaking the fibers makes the meat much softer and easier to chew. It gives it a “melt-in-your-mouth” feel instead of a rubbery or tough texture. 2. Even Thickness: Tenderizing also flattens the breast
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The trick to pounding out meat: Use one fluid motion to make sure it becomes an even thickness! Michael D. Symon uses this tip to make Chicken Milanese on a BRAND-NEW episode of #SymonDinners! Watch right now on the #FoodNetworKitchen app: https://food-network.app.link/tmdsK076B9. | Food Network Kitchen
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Help your meat cook evenly by using a meat mallet to pound it to the same thickness 👌 Join Rachael Ray and her husband, John, cooking up new #30MinuteMeals on the #FoodNetworkKitchen app! Watch a new episode TODAY: https://food-network.app.link/PBsocLxuM9. | Food Network Kitchen
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