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Pounding Paillard


By We Like to Cook! (Visit website)



Many of the recipes we love and cook regularly call for thinly sliced or pounded meats: pork saltimbocca, veal scallopini, chicken fried steak, and braciole. Over the years, we have tried a variety of meat mallets: aluminum, wood, stainless steel, flat, round, ribbed, and waffled.

The BEST meat mallet we have ever used is a plain white rubber mallet from Home Depot. It works perfectly on all types of meat, is gentle on our cutting boards and only costs $5!! Hard to go wrong with this kitchen "tool"!


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