I was reading a recipe this morning for a beef rollup which called for
pounding the meat thin. I have never done this and wondered if it works
well with all cuts of meat? I was thinking that those cheesy garlicy
croutons would be delicious rolled up inside flank steak after browning
the steak.

I also considered a low-carb lasagne. Pound super thin and have it be
the layers of pasta instead of the pasta? Slow bake it?

Il 13/04/2013 18:38, z z ha scritto:

> I was reading a recipe this morning for a beef rollup which called for
> pounding the meat thin. I have never done this and wondered if it works
> well with all cuts of meat? I was thinking that those cheesy garlicy
> croutons would be delicious rolled up inside flank steak after browning
> the steak.

I pound the meat whenever I don't need the texture and need a thin
slice. Usually I pound chicken breast slices in order to make cuttets:
just chicken breast, eggwas and breadcrumbs. I once tried the "thin
slices" packages but they are too thin, so I buy a half breast or normal
sliced breast and then pound it.
Also for saltimbocca, if the meat i snot thin enough.

> I also considered a low-carb lasagne. Pound super thin and have it be
> the layers of pasta instead of the pasta? Slow bake it?

Slow bake or quickly fry at a high temperature, so you have some
maillard going on without drying the slices up