How to Tenderize Your Meat Without a Mallet
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#54MR6)
I am a fan of pounded meat. Whether it's a chicken breast that's been thwacked into tender submission or a crispy breaded pork schnitzel, I am delighted by the flat, supple results one gets from the application of a little violence. Most people prefer to pound their meat with a dedicated meat mallet or tenderizer, but...