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Using a meat mallet, pound the meat until it reaches the thickness called for in your recipe. 3. Remove the meat from the bag and pile it on a second separate plate. 4. Repeat the process until all of the slices of meat are pounded to the appropriate thickness. 5.

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For really thin pieces of chicken, lay the palm of your hand on top of the breast and draw a sharp knife through the midsection producing two half breasts. Then pound away. 1) Take the bones out. Just run a sharp knife over the rib cage trying to get as much meat as you can off.

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Working with 1 chicken breast at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible. Pound the chicken thin. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.

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Grill over high heat until lightly charred, 45 seconds. Flip and grill until medium rare, 30 seconds. Transfer to plates. In a large bowl, whisk the 2 tablespoons of oil with the lemon juice.

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Place between two sheets of plastic wrap and pound until they are about 1/4 inch thick. Dredge the pork chops in flour, then egg, then bread crumbs. Heat one tablespoon of butter and oil in a large skillet over medium high heat. Fry the chops for 2 minutes per side, then remove and keep warm while you make the gravy.

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Fry the chops for 2 minutes per side, then remove and keep warm while you make the gravy. Add 2 tablespoons flour to the skillet. Whisk in the wine and broth and simmer until reduced a little.