Pounding meat thin
Beginner Meat and fish
Pounding meat thin is flattening a piece of boneless meat to an even thickness so it cooks quickly and evenly.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Put the meat between two sheets of plastic wrap or in a zip-top bag.
- Using a meat mallet or heavy pan, tap from the center outward, not straight down hard.
- Stop when it is an even thickness, usually 1/4 to 1/2 inch.
- Clean the counter and tools well afterward.
Why does it work?
A chicken breast is thick at one end and thin at the other, so the thin end dries out before the thick end is safe. An even piece cooks through at the same time.
What are the common mistakes?
- Smashing hard in one spot — tears holes in the meat.
- Pounding without a cover — bits of raw meat spray across the kitchen.
Still stuck? Watch someone do it on YouTube.
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