What do you use to flatten and tenderize meat, and which tool would you recommend most?
I am mainly interested in flattening chicken breasts. To a much lesser extent, I will occasionally want to make some veal scallopini.
Also, I see most of the flattening hammers have a multi-pyramid side to them for tenderizing meat. I'm not familiar with that technique; but I'm willing to try it out. Do you like to use this tenderizing part?
I saw a couple of hammers at Walmart, and I was looking at the selection on of meat hammers on amazon.com, and they mostly appear to be about the same. They all seem to be smaller than I would have thought optimal for getting a cutlet to become flat. I've heard some people use various items like a rolling pin or a can of something too. Is it worth it to get a dedicated hammer for this task?
Edited by TomBrooklyn2 - 4/10/15 at 12:39pm