[Sca-cooks] pounded meat slices

[Isabella di Giovanni]

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[ Picked text/plain from multipart/alternative ]

Greetings.
     I don't think the pounding is for tenderizing, as much as making it bigger. If you start with a thin slice of something that is only 3 inches across, you have a tiny little sandwich. Slice it thick, pound the beejeezers out of it and you can come up with a sandwich that hangs out over the bun for a long ways.
     However, I always did cracker crumbs instead of bread crumbs. I grew up on these in the midwest (Illinois). My family served them in their restaurant, and I served them in my restaurant. (I was somewhat spoiled. Daddy bought me a restaurant when I was only 14...just a little tiny 20 or so seater, hooked onto his gas station...but to a kid in high school it was the world. Sold that and bought a pool hall when I was 16. My Daddy believed that you learned by doing.)
     Anyway, try it. You will love it! But don't forget to service it with a thick strawberry milkshake. <grin>
Isabella
 Stefan li Rous <StefanliRous at austin.rr.com> wrote: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
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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 ****


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