[Sca-cooks] pounded meat slices

[Stefan li Rous]

Chirhart mentioned:
> Pork tenderloin cut thick pounded flat dipped in milk and egg.Then dredged
> in flour and bread crumbs salt and pepper then deep fried in peanut oil.
> Served on a soft Italian bun with onion,tomato and lettuce and garlic mayo.

Okay, this sounds very like chicken-fried steak except with a different meat.
I remember hearing mention of taking chicken breasts and pounding them flatter
as well and I seem to remember my mother doing vener snitzel(sp?) this way. In
this case, why start with a thick slice of meat and then pound it flat? Why
not just start with thinner sliced meat? Does the pounding tenderize it? (my
expectation) or is this simply for appearance reasons?

Do we have mentions of pounding meats flatter in the period documents?

Stefan
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****