Review on 🥩 Heavy-Duty Meat Tenderizer: 304 Stainless Steel Mallet for Perfectly Tender Meat (1.65lb) by Heidi Young

I've recently become interested in Italian cooking. This calls for a batch of chicken breasts or thighs, battered to 1/4 inch thickness. Amazingly for me this improves the chicken significantly, making it smoother and quicker, with more surface area to flavor and more tender. Complete improvement. First I did this by tapping it with a rolling pin. It took half an hour to wrap the chicken breasts. Then I got an aluminum hammer. It took 15 minutes but I knew it was too short. Now I bought a stainless steel hammer. What a great hammer BEAST. This one isn't joking. I just take plastic wrap and put it on the counter. Place the chicken breasts on top, wrap the cling film once (like a folder) and then smack it flat on the table. Bam-Bam-Bam, Flip, Bam-Bam-Bam. Maybe one more time. Did. The whole package in 5 minutes. Damn, this is fun. And chicken is so much better than chewy, dry, fat breasts. Marsala Chicken, Piccata Chicken, Parmesan Chicken, Milanese Chicken, etc. All improved. I haven't used it for beef or pork yet, but I want to. Probably turn a tough $7 steak into a $10 steak. I can't wait to find out! For really large boobs, I first cut them in half to make them thinner, about 1 inch thick, and then hammer them down to 1/4 inch.