Every home cook needs a few good tricks up his or her sleeve, and knowing how to pound chicken breast flat is one of the most important.
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If you’ve never tried pounding chicken breast before cooking it, you don’t know what you’ve been missing. In this article we’ll explain why taking the time to flatten chicken breast is a must, and we’ll also give you step-by-step instructions on how to do it like a pro.
Why Flattened Chicken Breast Works
Let’s start by looking at a chicken breast right out of the package. As you can see from the picture below chicken breasts have an uneven teardrop shape, with a thick top and a thin bottom.
The breast above is about a half inch thick on one end and 1 ½ inches thick on the other end. If you just toss that breast in the oven or a pan as is, do you really think it will come out cooked evenly?
Not a chance. By the time the thick end of the breast is cooked through the thinner end will be completely dried out. Yuck.
But take just an extra minute or two to flatten that chicken to an even thickness and you’ll be left with a tastier, more tender, more enjoyable chicken breast.
I’m not exaggerating when I tell you learning how to pound chicken breast allowed me to take my cooking skills to the next level and made me a much better home cook. Here are a few reasons I’ll never cook unflattened chicken again:
Even Cooking
Pounding chicken breast to a uniform thickness ensures it will cook evenly. It prevents overcooking and leaves you with a juicier and more enjoyable piece of chicken.
Faster Cooking
Flattened chicken breast cooks more quickly than breast that hasn’t been pounded. That makes it a great option for those busy weeknights.
Pro Tip – I like to prep a bunch of chicken breast ahead of time and freeze it in individual portions so we always have some handy and ready to go.
More Tender
Flattening chicken breast tenderizes it by breaking down the muscle fibers, resulting in chicken that’s softer and easier to chew. It’s no wonder chicken paillard and cutlets always taste so much more tender than whole breasts.
Less Expensive
Full chicken breasts cost less than cutlets that have already been trimmed and sliced thin, and when you’re feeding a big family every dollar counts.
Versatility
Flattened chicken breast can be used in a variety of dishes including classics like chicken parmigiana or chicken francese, buttermilk fried chicken sandwiches, spinach stuffed chicken rolls, and more.
How To Pound Chicken Breast Step By Step
I know the thought of pounding chicken breast yourself can be a little intimidating at first, but once you’ve done it a few times it becomes second nature and you’ll be amazed how easy it is. You’re going to kick yourself for not learning this simple technique sooner.
Here’s everything you need:
- Cutting board
- Boning knife or chef knife (the sharper the better)
- Plastic wrap or a ziplock bag
- Meat mallet or rolling pin
Step 1 – Prep the Chicken. Start by removing the chicken breast from the package and placing on the cutting board. Use the knife to trim any excess fat or connective tissue.
Step 2 – Slice the Chicken. You could just start pounding the whole chicken breast, but in my experience it’s easier and faster to butterfly it first.
To butterfly chicken breast, place it flat on a cutting board and then place one hand on it to keep it secure. Use the knife to slice evenly through the middle. Stop cutting when you get about a half inch from the opposite side of the breast.
You should be able to peel back the top layer of the breast as if you were opening a book. You can either move on to the next step or cut all the way through so you have two cutlets instead of one large piece.
Step 3 – Wrap your Chicken. Before you start whacking away with a mallet, cover the chicken with plastic wrap or place it in a freezer bag. This will prevent bits of raw chicken (and potentially salmonella) from flying everywhere and contaminating your kitchen.
Pro Tip – Plastic wrap can be annoyingly sticky and difficult to work with so I don’t even bother with it. If I’m making just a cutlet or two I’ll seal it in a freezer bag for pounding, but most of the time I’m prepping large batches of cutlets and I find it easier to cut down both sides of the bag with a scissor, creating a sheet of plastic that folds neatly over chicken. Much easier when you’re working in bulk.
Step 4 – Pound Away. Starting at the center of the thickest end, gently pound the chicken breast with a meat mallet or rolling pin. Work your way outward until the breast has a uniform thickness. I like to shoot for about ¼ inch to ½ inch thick.
Recipe Ideas Using Pounded Chicken
- Breaded Chicken Cutlets
- Creamy Tuscan Chicken
- Chicken Cordon Blue
- Chicken Parmigiana
- Chicken Francese
- Spinach Stuffed Chicken Rolls
- Chicken Quesadillas
- Chicken Alfredo
- Chicken Marsala
- Chicken Pepperoni
