MEAT AND FISH
Sometimes meat is pounded to break
down its fibers and make it more tender. For this flank steak,
we're using the waffle surface of a meat mallet.
Other times, meat is pounded to make
it thinner so it will cook quickly and evenly or be thin
enough to roll. To prep for veal scallopine, for example, this
veal cutlet is placed between layers of plastic wrap or
Once between layers of plastic or
parchment, the meat can be pounded with the side of a cleaver,
the smooth side of the mallet or even the bottom of a pot.
Raw meat and fish also
can be pounded in this way to be served as carpaccio.