The Easiest Way To Pound Out Boneless Chicken Pieces

This technique of pounding out chicken for a recipe ensures that you will cook it evenly and quickly. This method starts pounding in the center of the piece of chicken where it is the thickest and moving outward.

Place the boneless pieces of chicken on the cutting board cover with a piece of clear saran wrap or parchment paper so it will not splatter every where. With a pounder, start pounding in the middle of the chicken piece and start moving outward until the chicken looks like it is an even thickness all around.

If you are pan searing the chicken, put all your seasonings and the flour on the plate and dredge each piece on both sides in the mixture.

Place on a rack until all pieces have been dredged. This can keep in the refrigerator for several hours until you are ready to cook.

We use this technique for our Zahtar Chicken Cutlets with Lemon Parsley Salad