Ed Pawlowski wrote:
>Janet Bostwick wrote:
>
>> I don't think the pork chops or chicken from Costco need tenderizing,
>> but a little run through with the knives and let sit with some
>> seasoning, seems to make some tasty, juicy meat -- that happens to be
>> tender. I do use it on tougher cuts of beef steak because I use them
>> for sandwiches, Phillys, fajitas etc. I just don't buy regular steaks
>> because neither one of us eats that much meat.
>
>Tenderize with this
>http://www.jaccard.com/Original-Supe...nife_p_10.html

The jaccard is a variation on a cuber, does the same thing but slower,
with more effort, and costs less. The jaccard or cuber doesn't make
the meat thinner.

>Use the pounder for picata.

For piccata use a sharp knife to slice cutlets... pounding meat ruins
it. Don't you go to those specialty butcher shops... a good Italian
butcher shop will charge like $20/lb for veal, were you to buy a veal
roast and told the butcher you intended to hack it up into slabs and
pound each thin they'd cry. A real butcher slices veal cutlets to
order, cut in advance they dry. Veal cutlets are sliced with the
grain or on the bias, same with pork or chicken breasts. It's very
easy to slice cutlets almost paper thin (I have described the process
here a few times) but people are still pounding their meat, oy.
Scallopini is sliced a bit thicker (3/16") than cutlets for piccata
(1/8"), but neither should be pounded. If you can fillet a flounder
you can slice cutlets.