7 ways to beat meat without a hammer or noise if you have nervous neighbors

There are several ways to beat meat for chops without a kitchen hammer. A large chef's knife, a wooden rolling pin, a glass bottle, a carpenter's hammer, a hatchet, a flat stone are suitable for this purpose... But not all methods are equally good.

When choosing suitable means at hand, it is important to remember that you need to soften the muscle fibers a little, and not tear them. The piece of meat should remain intact, without holes or torn edges. To do this correctly, several interesting techniques are used.

Meat beating process

The meat is quite tough in its structure.
Even fried or boiled meat retains a large number of small ligaments, fibers and tendons, which greatly strain the chewing muscles and digestive organs. The softest tissue in meat is muscle tissue; it is this that softens the most during upholstery. And those hard fibers that are placed in different directions become more elastic and soft with prolonged and intense beating.

Usually the beating process is carried out using metal hammers. The hammer has a serrated surface, which is used to beat the meat, this allows you to soften the structure of the meat fibers.

Hammers are different, depending on the caliber of teeth. Using different hammers, you can beat the meat in several stages. You need to start beating with a larger caliber and so on in a descending manner, in this way you can bring the consistency of the meat to a mushy state.

Some cons

When beating, some juice is released. With it, a certain amount of minerals and amino acids is lost, in addition, the final product is drier.

The harder you beat, the more fluid is released. The optimal solution would be to find a degree of tenderization that preserves the maximum amount of nutrients while maintaining a fairly soft meat consistency. This is achieved experimentally. Therefore, you should not fry a large batch at once. Start with one steak, take a sample and adjust the preparation of the meat.

Available means

What to do and how to deal with it if your neighbors listen to music loudly day and night.
If you don’t find anything suitable in the kitchen, you can look in the pantry. Surely there is a glass bottle of wine or champagne. A great option: turn it upside down and strike with the neck. The dish will turn out no worse than if you used a professional hammer.

It also happens that there is not a single bottle at home. Then a toolbox can help out. Take out a regular hammer and attach a regular fork to it with tape. It is with this side that you will strike. Since a hammer is a heavy tool, preparing the meat will go very quickly. The main thing is not to be too zealous; you don’t need minced meat, but a juicy steak.

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What can replace a hammer?

Instead of a hammer

use the ax head. We place the nail against the surface, hold it at the entrance and apply several not strong and short blows with the butt of the axe, then as the nail enters the surface, we increase the amplitude and force of the blow. Open-end wrench, the larger the nail, the larger the size of the wrench.

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The essence of the procedure

Captain's meat - delicious hearty recipes for the whole family

Fried meat is considered “aerobatics”. It’s one thing to stew beef or bake chicken in a sleeve, and quite another to cook a juicy steak. This requires not only certain knowledge, but also skills. It would be nice to understand anatomy, then it will be clear why you are doing this.

So, meat is muscle fibers, ligaments and tendons. It has a rigid structure. If you don't break it, the hardness will remain even after cooking. Then it will be difficult for the body to process it. The digestive system will spend a lot of resources, which can have a bad effect on many processes. Therefore, chefs use two methods:

marinade to soften fibers;
mechanically breaking them using a special tool.

How to beat the meat if you don’t have a special hammer? There are a lot of things in the kitchen that can solve this problem. Now let's move on to solving this issue. Properly prepared meat will not only be tasty, but will also not interfere with the functioning of the digestive system.

What is important to know

Before you think about how to beat the meat, if you don’t have a special hammer, you need to choose the right product. Otherwise, the effort spent will not pay off. In addition, there are a number of rules that must be followed:

It is best to choose chilled meat that has never been frozen. This is very important because meat loses its juice when defrosting. If you take it out of the freezer, be sure to wait until it thaws completely. It is best to leave it on the bottom shelf of the refrigerator for several hours.
Old meat with veins performs the worst. Only long-term stewing will help this. Choose young, not too lean, but not greasy either.
Do not wash meat before cooking. If this mistake is made, then dry it thoroughly with a towel.
Seasonings can be added just before frying, but not during the battering process.
You can't hit it too thin or too hard. You can make holes, but the meat will turn out tough and dry.
Be sure to fry over high heat so that the crust sets.

TOP 6 replacements for a special hammer

Knife

French meat with potatoes: 7 recipes for cooking meat in the oven

If you don't have a hammer, use a knife.

To do this, place the fillet on a cutting board and pound it with the back of a knife. Try to strike from different angles.

Video - how to beat meat with a knife

Glass bottle

A bottle is suitable for chops. You can hit it with a glass neck. Thanks to its shape, the chops are airy.

Modern replacement for a kitchen hammer

They also use a hammer with spikes for chops. Watch the video to see how they work. Lightweight, easy to use, quiet and easy to clean.

Dough rolling pin

For chops, a rolling pin for rolling out dough will also work - it hits pretty hard. However, they follow moderation; excessive efforts make the meat dry.

Stone

In Spartan conditions, to make chops, take a stone weighing 300 - 400 grams. Before beating, the stone is wrapped in several layers of polyethylene.

On a picnic

Of course, before going outdoors, all products need to be prepared in advance. This will allow you to not have to think about what you can use to cut the meat. However, a solution can be found here too. Tools for the car or bike you arrived on may be fine. Or take a stone, wrap the meat in several bags and get started. A couple of dozen blows are enough - and the product is ready for frying. Place the frying pan on the fire and start cooking the meat.

Some tips on how to beat meat

For beating, fresh meat that has not been frozen is best suited (such meat will be juicier, since it will not lose juice when defrosted) or completely thawed meat: frozen meat contains frozen water, and when beating it will simply tear into pieces. Therefore, first leave the frozen meat to defrost so that as much water as possible can drain out of it. The meat must be young, not stringy and not too lean. If you rinse the meat, be sure to dry it before frying so that the chops do not turn out dry. Do not salt or pepper the meat before beating; it is better to salt the meat during frying, when a crust forms, or immediately before it. If you salt the meat long before frying, it will release juice and lose tenderness. If you cook meat in batter or sauce, salt the batter or sauce itself, so the spices will only emphasize the taste of juicy meat. When beating the meat, wrap it in cling film. This is very convenient so that there are no splashes, and the walls and table remain clean. So you can very carefully beat off even chicken or turkey hearts or livers. Beat the meat evenly on both sides, paying special attention to the edges. When frying, the fibers contract, and evenly pounded meat will increase in thickness equally. Larger teeth of a hammer are used if a thick piece of meat needs to be beaten thinner, or if it is a bit harsh. Small teeth are convenient for beating the edges of meat

This is done so that the chops do not shrink or become deformed when frying. You need to beat the meat carefully to make it soft, but not to put holes in it. Do not pound the meat too thin, otherwise it will become too dry after frying. To get delicious chops, you need to fry them in a very hot frying pan. In 2-3 minutes

The meat should be covered with a golden brown crust, which will prevent the juice from flowing out. To avoid making noise throughout the house, place a kitchen towel under the cutting board.

How to beat meat without a hammer

If you don't have a hammer at hand, you can beat the meat with a rolling pin or the handle of a knife. A potato masher will also work. Another option is to beat the meat with the bottom or neck of a bottle.

Why beat the chicken?

The bird is used to prepare tender rolls, filled rolls, large and juicy chops, and for “French-style meat.” If the fillet is properly processed before preparing these dishes, the result is excellent.

When working with chicken or turkey fillet, be sure to:

cut into portions at least 1 cm thick;
before beating, put the meat in a bag so as not to spoil the appearance and avoid splashes (before placing a piece in the bag, it can be seasoned with spices and salt);
Remove the beaten meat from the bag and place it in a bowl for half an hour to marinate.

If you pound meat at home on the table, a damp cloth or kitchen towel will help to avoid excessive noise. It is placed under the cutting board while working with a hammer, and the noise disappears.

Metal meat hammers

A metal meat mallet is the most popular kitchen accessory after a meat knife when preparing meat products for further culinary processing. The main advantage of a metal chopper is its decent weight and easy-to-clean meat teeth, between which meat fibers practically do not linger. Particularly convenient are choppers for meat, in which one surface is equipped with large teeth and the other with small ones, or when it is made without corrugation at all. To make the meat softer, beat it with a hammer on both sides, using a surface with small or large teeth - it all depends on how thick you want to give the steak, chop or beefsteak.

Exceptional practicality is distinguished by 2-in-1 hammers, which have a serrated or smooth surface on one side of the head, and a hatchet on the other. The additional cutting surface helps cut through stubborn, stringy, gristly tissues of beef or pork, poultry or fish bones - those parts of meat that are difficult to cut with a knife.

Review of interesting kitchen hammers

What is attractive about this model is its unusual shape, which dictates non-standard use. A metal kitchen hammer for beating meat in the form of brass knuckles is more popular with men who combine cooking with training.

The disadvantage of culinary brass knuckles is that one working surface is usually corrugated. And be careful when ordering an unusual device from foreign online stores. It may be incorrectly assessed at customs, mistaking it not for kitchen utensils, but for an item prohibited for purchase.

If you are not only tenderizing, but also chopping meat, look for a hammer with a hatchet. A hatchet hammer will help you deal with chicken bones and hard pieces without resorting to a knife. The size of the blade depends on your culinary tasks and needs. If you are chopping pork carcasses, such an accessory will be useless. It's better to buy a separate hatchet.

A tenderizer hammer is easily recognized by the long, sharp needles or thin blades on one side of the working part. The other side is made with reliefs or smooth to level the chop.

The tenderizer does not beat, but silently and effortlessly pierces a piece of meat through and through, without tearing or flattening it. The marinade and spices penetrate deeply into the holes of the loose cutlet. Can be used as an alternative to a chipper for faster and less difficult processing.

If you know which meat hammer is best to choose, share your experience in the comments. Your tips will help novice housewives make the right purchase.

How to cook delicious chops: secrets and tricks

The most delicious chops are made from pink pork with a thin layer of fat no more than 5 mm. This meat is incredibly juicy, tender and melts in your mouth. Before beating, sprinkle the meat with cold water to prevent it from losing weight. If you want chops with a crispy crust, never fry wet meat - first dry it with napkins and only then put it in the pan.

However, there are different ways to prepare chops, and in some cases, after frying, the meat is stewed with the addition of onions, garlic, herbs and sour cream. For piquancy, cheese and prunes are added to the dish. If you cook beef, veal or chicken chops, dip them in beaten eggs, sprinkle with herbs and garlic, roll in flour or breadcrumbs, and then fry, you will get the world famous dish - Milanese chops.

How many calories are in a chicken chop?

Nutritional value of the dish “Chicken chop in batter” (per 100 grams): Calories: 169.6 kcal. Proteins: 17.9 g. Fat: 7.9 g.

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How to beat meat without a hammer

The secret to preparing delicious meat lies not only in the recipe, but also in the technique of pre-processing it. Sometimes it really turns out to be not as soft as we would like. Beating it before cooking can save the situation. Even the highest quality meat benefits from this. Beating makes it not only soft, but also juicy. As a rule, a special hammer is used for beating. However, other available items also cope excellently with this task.

You will need: - knife; - rolling pin for dough; - Glass bottle; - wooden potato masher; - frying pan.

Instructions:

1) If you don’t have a special hammer, you can beat the meat using a knife. This will require a heavy and thick knife. Cut the meat into pieces and beat them not with the sharp side, but with the back of the knife in different directions. You can also use the handle of a knife if it is wide enough.

2) An ordinary glass bottle, or rather its neck, can make meat soft. When beating with it, pieces of meat turn out even more tender and fluffy than when beating with a hammer. To do this, simply tap the neck of the piece of meat. However, you can beat it off with the bottom of the bottle. In this case, it is more advisable to pre-fill it with water.

3) A rolling pin for dough and a wooden masher for mashed potatoes work well as a hammer. Just don't overdo it. Over-pounding can turn juicy meat into dry meat.

4) You can beat off pieces of meat with the flat side of the pan. Only they should first be wrapped in cling film or a plastic bag for hygiene purposes.

5) A stone will do an excellent job as a meat hammer. To do this, you need to find a hefty cobblestone, place it in a plastic bag, and only then start beating the meat.

6) You can beat off a piece of meat with the heel or edge of your palm. True, to beat off is a strong word. Rather, you will be able to simply soften the meat.

Note:

Try not to beat the meat into holes, you should only “stretch” it slightly, that is, make it thinner.

There is no point in beating a piece of meat that is less than 2 centimeters thick. In this case, you will not improve, but rather only aggravate its taste and juiciness; as a result, a piece of meat after frying will resemble a “cracker”.

Helpful Tips:

Before pounding the meat, wet the cutting board with cold water to prevent the dry wood from absorbing the meat juices.

To prevent blood splashes from the meat from flying in different directions, put it in a plastic bag and only then beat it off.

To make the process of beating meat almost silent, place a towel under the cutting board.

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Tip 2: How to remove old tiles

Buying decorative tiles and covering the walls with them is a typical option when renovating a bathroom or kitchen. Before laying new tiles , you need to remove the old ones. How to do this correctly?

You will need

- gloves;
– glasses for eye protection;
– respirator;
- hammer;
– chisel and chisel;
– hammer drill;
– polyethylene film;
- blanket.

Instructions

1. Prepare the place where you will work. Cover the floor with polyethylene film. Cover the sink, toilet and other breakable objects with an old blanket. This will protect the space from fragments of dilapidated tiles, and after the completion of the work you will only need to roll up the film and throw away the fragments.

Benefits of pounding meat

Due to the fact that the structure of the meat is softened by beating, such a product is easier for the body to process. Meat fats and proteins in the intestines will be absorbed much faster and completely, and much less meat that can rot will reach subsequent sections.

One of the serious causes of diseases of the intestinal tract is the deposition and decay of proteins in it. This is what vegetarians are guided by when they talk about the dangers of eating meat. Due to this rotting process, poisoning, flatulence, various disorders, and even rectal cancer can develop.

And when eating pounded meat, this risk of protein deposition and rotting is minimized. Not to mention the teeth and the damage that rough meat can cause them.

However, in addition to the advantages, there are also disadvantages.

What you need to know about steaks?

How tender, juicy and tasty the piece of meat on your plate will be depends on factors such as:

selection (animal breed);
nutrition (how high-calorie and how long the fattening was);
physical activity (the less the animal moved, the softer the meat);
part of the carcass from which the meat is taken.

You've probably heard about such a thing as marbling - that is, the presence of intramuscular fat in animal meat. By the way, this term applies not only to beef, but also to pork, and sometimes also to horse meat. The veins of intramuscular fat resemble marble in their pattern, hence the name.

In addition to tenderness, such meat is also distinguished by the fact that it requires special conditions for growing the animal, and not all breeds have a predisposition to marbling, plus types of marbled beef steaks make up a very small proportion of the carcass, and it is thanks to these three factors that this meat is considered a delicacy.

What kind of meat is cut?

Different types of meat are used for chops:

poultry fillet (chicken, duck, turkey);
various lean parts of pork;
less often - lamb or veal.

The poultry's muscle tissue is tender; when cooked, it does not become too tough. It can be beaten a little if thick parts are used.

If we are talking about pork or veal, then at home housewives must break the fibers to make rolls and chops soft. In nature or in camping conditions, this procedure can be done if the pieces are thicker than one centimeter. It is better not to process thin meat so as not to remove all the juice from it and not get a too dry product after frying.

Adding spices

To prevent the meat from releasing its juices during frying and becoming over-dried, you should salt it only at the very end of cooking. In addition, it is recommended to choose sea salt. It is considered more healthy and successfully emphasizes the unique taste of the dish.

When adding seasonings, it is important not to overdo it. Spices should complement the flavor of the chops, but not overwhelm the dish. A great option is black pepper, which adds a sophisticated aroma. Rosemary, oregano, basil, marjoram, and garlic are also used. In this case, the choice depends on preference.

Often the meat is marinated in garlic or onion, which gives all its juice to the dish. Lemon juice, which will add sourness, and wine are suitable. It is very important to marinate the beef. There are many options for marinade, just remember that you need to marinate the meat for about 10 minutes.

How to cook chicken chops with pineapple

Chicken chops, especially when combined with fresh pineapple, are an excellent dish that nutritionists recommend. So, take 2 chicken breasts, separate the meat from the bones, divide them into pieces of the same size and thickness. Brush the chicken pieces with vegetable oil, sprinkle a little coarse salt, place in a plastic bag and lightly pound the breasts with a rolling pin.

Cut the pineapple in half, cut off the peel and core, and carefully chop. Cut the chili pepper into thin rings (use the amount of pepper to your liking). Grease the mold with vegetable oil, place chicken breasts there, place pineapple and chili pieces on top, sprinkle with 20 g of grated cheese.

Bake the dish for 15 minutes in an oven preheated to 200°C. Interestingly, this dish will be delicious both cold and hot.

A few secrets

There are a few more tips on how to beat meat without or with a hammer:

It's no secret that when beating meat, splashes from it fly in all directions and stain everything. To avoid this problem, the product must either be wrapped in a bag or wrapped in cling film.
Many housewives do not cook chops because it creates a lot of noise. To make this process quieter, place a towel under the cutting board.
Thick pieces of meat should be beaten with large teeth of a hammer. The edges of the slices need to be beaten harder. This is done so that the chops do not change their shape during cooking.
The wooden cutting board must first be moistened with cold water so that it does not absorb liquid from the meat. By the way, it is better to use wooden cutting boards for chops.
The meat should be beaten carefully to prevent holes from appearing.

Tips for use

There is no point in teaching how to use a hammer - the process is simple and does not need explanation. However, additional recommendations will extend the life of the hammer.

Always try to beat the meat through the film. Firstly, with a strong impact there is less chance that the chop will flatten, and secondly, the working surface will not be in direct contact with raw meat, and, therefore, caring for it will be much easier. Rinse the breaker tool thoroughly after each use. You can use regular baking soda or detergent

It is important to rinse the work surface well and dry it completely, especially for wooden models. Designate a separate kitchen board for beating meat. The teeth of the hammer, even if they are not high, will eventually damage the surface of the board and render it unusable

Therefore, it is better to always perform the procedure on one old coating that you don’t mind damaging with teeth. This problem is especially relevant when using a tenderizer with needles.

Tips for beating meat with a hammer in the video below.

Perfect meat

Salt, pepper or add spices should be added only after the meat is completely beaten. It can be dipped in flour, batter or breadcrumbs. Fry over high heat for no more than 4 minutes on each side.

Such chops turn out no less soft and juicy than when beating with special tools. And the taste is absolutely no different. And in situations where you are away from home (for example, at the dacha), this method is ideal for creating a delicious and tender dish. But even at home, using this method is very convenient and simple.

How can you hit without a hammer?

You can use a knife. Of course, a small knife will not be suitable for this, but you will need a heavy and thick (in terms of the blade) knife. You also cut the meat into the pieces you need and beat these pieces not with a sharp one, but with the other, that is, with the back of the knife blade in different directions.

By the way, only housewives use a hammer to beat meat, but serious cooks use a knife for this purpose, that is, the back side of a good, thick blade.

The softness of a piece of meat can also be achieved using a glass bottle, or rather, using its neck. Simply turn the bottle over and then break off the meat piece with its neck. This will make your piece more airy and quite tender. Feel free to try it, and even the piece of meat itself will be decorated with “drawings” in the form of rings.

You can also safely replace the hammer with a rolling pin or a wooden masher, which you use to mash potatoes.

You just need to be diligent here in moderation. If you try too hard, your juicy piece of meat may turn dry, which means that after cooking it will no longer be tasty.

The last option for replacing a hammer is a stone. This is probably a more summer option, or a convenient solution for a picnic in nature. In this case, the stone should be heavier. Wash it, put it in a plastic bag (or better yet, two) and you can use it.

Juicy and tasty chops, Kiev cutlets, meat rolls, and many other dishes are impossible without first beating the meat.

Why is meat beaten?

The meat has a tough structure, maintaining its rigidity even after heat treatment (frying or boiling). The reason for this is the muscle fibers, ligaments and tendons from which it consists.

A dish prepared from unprepared (unbeaten) meat may literally be too tough, and the digestive system will need additional resources to process it.

Pre-chopped meat is a completely different matter. Dishes prepared from it will not tire the chewing muscles, and the stomach will easily digest any such meat delicacy.

In addition, the beaten meat after heat treatment will be soft, juicy and tender.

Batting technology

It is better to use meat for beating, but if chops are prepared from frozen meat, let it thaw completely, since the smallest particles of ice during beating will destroy the structure of the meat, tearing it into pieces.

Before beating, wrap the meat in cling film or place it in 2-3 disposable plastic bags nested inside each other. Thanks to this, the kitchen table and kitchen walls will remain clean and you will not need to wash them from bloody splashes and stains.

Beat the meat evenly, striking with a hammer with equal force over the entire surface of the meat piece. After processing one side, turn the meat over and go over it on the other side. Process the edges of the meat piece with special care.

To beat a thick or tough piece of meat, it is preferable to use a hammer with large teeth; a tool with smaller teeth is useful for processing thin and soft pieces, and for beating edges it will be absolutely indispensable.

To prevent the kitchen from making noise like during an intensive renovation, place a kitchen towel between the table and the cutting board.

After placing the chopped pieces of meat in a properly heated frying pan, do not rush to immediately salt and sprinkle it with spices, otherwise it will release juice and become tough. It is best to do this at the moment when a light fried crust begins to appear on its surface.

If you don't have a hammer at hand

In this case, an ordinary one will come to the rescue. Or rather, not quite ordinary, but with a thick and weighty blade. Taking a knife in your hands, methodically and evenly strike with the back (blunt) side of the blade over the entire surface of the piece of meat. By the way, this is how professional chefs bring meat to the desired condition, since they do not use hammers.

Another way to tenderize meat without using a hammer is to gently tap it with the neck of an upside-down glass bottle.

A masher for mashed potatoes or a rolling pin for rolling out dough can help out. By applying moderate blows to a piece of meat, you will quickly loosen it and bring it to the desired consistency.

Kitchen helpers

Dough rolling pins, mashed potato masher - any of these devices will perform this function perfectly. There is a small nuance - before starting work, be sure to wrap the piece of meat with cling film or put it in a regular bag. Meat splashes will not bother you. However, many housewives argue that a rolling pin for dough is not a very good option, because even with force, it is impossible to break the fibers.

Another point that you involuntarily think about is a strong knock that can disturb your neighbors. But this problem can be solved very easily. Just place a waffle towel under the cutting board.

Beat like a chef

Professionals working in a restaurant beat the meat using a heavy kitchen knife for this purpose. The chef processes the surface of the workpiece with the side of the cutting tool opposite the tip.

He then flips the chop. Then he continues to beat the meat on the other side.

Before processing the pork with a heavy knife, rinse it, remove the films, cut it into pieces 1.5-2 cm thick. After that, the piece is wrapped in polyethylene, laid out on a cutting board and started beating it. You should hit with the blunt side of the knife first from left to right, and then from bottom to top.

What is a tenderizer

Meat tenderizer is a device used for tenderizing meat. It has several types of design, but the essence of their action remains the same - knives (spikes, needles) come out of the body, which pierce the product. The length of the knives is 1-2 cm.

What is a tenderizer for, and how effective is its use? Its effect disrupts the connection between meat fibers. Its structure becomes more delicate, the process of preparation and marinating is reduced. A processed steak requires less cooking time, the quality of heat treatment is improved, and the taste is improved. Processing can improve the taste of even middle-aged meat.

With its help, in your home kitchen you can prepare a dish that is not inferior in taste, tenderness and juiciness to restaurant masterpieces from chefs.

Purpose

A special hammer is a kitchen utensil for beating meat. In appearance, it resembles an ordinary carpenter's tool, but smaller in size, lighter in weight and with two working surfaces - often smooth and ribbed or serrated.

A pounded meat product with fibers softened by impact is quickly fried, becomes soft and juicy, it is chewed well and is more easily absorbed by the body, that is, meat fats and proteins in the intestines are absorbed faster and more fully. Beaten meat prevents the proteins in the body from rotting, and this process is often the cause of many diseases of the digestive system. Soft meats are also healthier for your teeth.

However, there are also disadvantages to using a hammer. So, during the beating process, meat loses a lot of juice containing useful elements. Of course, most of it is preserved, but not completely

Therefore, it is important to choose the correct thickness of meat so that the body can easily cope with a piece and the meat retains maximum benefits.

- carpenter's hammer

At the dacha or on a hike, you may have carpentry tools at hand. Something heavy with a flat, blunt side will do to deliver heavy blows without damaging the meat. For example, a small hatchet or hammer.

board;

knife;

hammer or hatchet;

several plastic bags.

Heavy tools can break the fibers in beef and pork, but chicken needs to be handled very carefully to avoid tearing the whole piece apart.

Cut the meat into pieces with a knife and wrap it in a bag.
We also wrap carpentry tools in polyethylene to comply with hygiene rules.
Without using too much force, we beat both sides twice.

History of chicken balls

Let's start, according to tradition, with history. And, first of all, we note that the main product, already based on the name of our dish, is a chicken breast chop. And meat, as you know, was held in high esteem at all times, and its history as a main product in the human diet begins long before the advent of bread. Even during the times of the primitive communal system, people fed themselves by hunting and gathering. It is the cooking of meat over a fire that can be called the first culinary achievement of mankind. And today this recipe is not only not forgotten, but is also held in high esteem; it is constantly being improved, acquiring new traditions and additional ingredients. Since those ancient times, many new things have appeared, which has greatly diversified the traditions of meat-eating.

Moreover, those who are not a supporter of the so-called “red” meat have chosen an alternative that is no less tasty, but therefore safer for their figure and health - poultry. Basically, of course, we are talking about chicken and turkey. In addition, serving and cooking methods have greatly diversified: side dishes, interesting and tasty sauces have appeared, different degrees of frying, and many others.

However, the most important thing among all this fuss, in our case, is still delicious chicken breast chops and we will prepare them today, but a little later. First, let’s find out who, where and when came up with the recipe for chicken and other chops

Turning to history, first of all, we note that chicken breast chops are historically called schnitzel and they can not only be placed in the same section with similar meat delicacies, but also partially identified because, by definition, schnitzel is a layer of meat, pork, chicken, lamb or other, breaded in breadcrumbs or lezone, fried in hot vegetable oil. However, despite such phenomenal similarity, chicken chops and their recipe still have some differences from the schnitzel we are already familiar with.

What is the difference between a chop and a schnitzel?

firstly, the name itself suggests that such meat must certainly be beaten using a special hammer

It is important to understand that the taste of the dish will partially depend on the ability to correctly and competently beat the meat. For example, chicken chops and their recipe require beating the meat through a plastic bag or cling film so that the tender breast is not damaged; secondly, the recipe for chicken and other chops insists that they should be cooked only in a frying pan and only using frying

But schnitzel, for example, besides frying, can also be grilled or deep-fried;

Now that we understand how chicken and any other chops differ from other methods of cooking meat, we can move on to its features and subtleties, which it is very advisable not to ignore:

If you are planning to cook chicken chop fillet, you should choose only chilled breast, not frozen

This way the balls will be much tastier and juicier; Above, we have already drawn your attention to the fact that you should beat the meat using a bag or film. Let us also add that the thickness of the chicken chops should be as in the photo, not too thin, otherwise they will become dry; For breading, it is good to use not a simple lezon, but, for example, homemade croutons from different types of bread or sesame seeds; The chicken chop recipe insists that it must be cooked only in a hot frying pan, and you can put the meat in only when the oil is hot enough and sizzling.

This way, the batter will immediately stick and the juice will remain inside the meat, otherwise, all the flavor will be lost and will simply spread over the frying pan; Eggs for breading must be beaten more thoroughly, otherwise an omelette will simply form on the pieces of meat, and not a leison, as in the recipe; First, fry the balls over medium heat on one side, and when they are browned, simply turn them over, cover with a lid, and reduce the heat. Leave the chicken fillet chops covered over low heat for 3 minutes, as required by the recipe; Chicken breasts, which will certainly turn out just like in the photo, should only be served hot with a side dish of fresh vegetables or a delicious sauce.

Today we will offer you the simplest, so-called democratic recipe for chicken chops and the entire cooking process, according to tradition, with photos.

Do I need to pound chicken breast?

Try to cook breasts of uniform thickness. ... If you are making chicken schnitzel or a similar dish, carefully cut the chicken breast and open it like a book, then roll it up. But there is no need to beat the breast.

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What kind of meat is cut?

Different types of meat are used for chops:

poultry fillet (chicken, duck, turkey);
various lean parts of pork;
less often - lamb or veal.

The poultry's muscle tissue is tender; when cooked, it does not become too tough. It can be beaten a little if thick parts are used.

Is it necessary to pound beef?

Do not pound the steak: a thin piece of meat is easier to dry out or even burn. Choose the degree of doneness of your steak depending on its type. Do not cut the steak in a frying pan; all the meat juices will leak out and the meat will become dry.

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We beat the meat quietly and without splashing

Many people, when they pick up a meat hammer and start working hard with it, create a terrible noise not only in the kitchen or even the entire apartment, but sometimes even outside the apartment. At the same time, bloody splashes and tiny pieces of meat are scattered throughout the kitchen, like in a horror movie. Then getting the kitchen in order after such a beating can be difficult. But everything can be done not so noisily and even very neatly.

To do this, the meat is simply wrapped in a tight plastic bag, or you can simply wrap it in the same cling film. After such “swaddling” of a piece of meat, splashes will not fly to the sides when beating it. And so that your neighbors are calm during such a noisy procedure and are not indignant, place any towel under your cutting board (on which you will “chop” the meat). This will make the whole process much more silent, which will be noticeable even outside your kitchen.

Before you start beating, it is best to wet the board (if you are using a wooden board) with cold water. This way, the dry wood of the board will not absorb the juice from the piece of meat.

Also, you should not beat the meat almost to through holes. You just need to “stretch” it a little, this will make the piece a little thinner.

How can you hit without a hammer?

Perhaps you had to cook chops not in your kitchen, but somewhere in the country, or you just had a meat hammer lost somewhere, but you still need to cook. What can you do then and how can you do without a special hammer at all?

You can use a knife. Of course, a small knife will not be suitable for this, but you will need a heavy and thick (in terms of the blade) knife. You also cut the meat into the pieces you need and beat these pieces not with a sharp one, but with the other, that is, with the back of the knife blade in different directions. By the way, only housewives use a hammer to beat meat, but serious cooks use a knife for this purpose, that is, the back side of a good, thick blade.
The softness of a piece of meat can also be achieved using a glass bottle, or rather, using its neck. Simply turn the bottle over and then break off the meat piece with its neck. This will make your piece more airy and quite tender. Feel free to try it, and even the piece of meat itself will be decorated with “drawings” in the form of rings.
You can also safely replace the hammer with a rolling pin or a wooden masher, which you use to mash potatoes. You just need to be diligent here in moderation. If you try too hard, your juicy piece of meat may turn dry, which means that after cooking it will no longer be tasty.
The last option for replacing a hammer is a stone. This is probably a more summer option, or a convenient solution for a picnic in nature. In this case, the stone should be heavier. Wash it, put it in a plastic bag (or better yet, two) and you can use it.

All these methods of beating without a hammer are perfectly shown in this video from Channel One. Let's see.

https://youtube.com/watch?v=jAwJGNG2zMs

Tip 3: How the gavel came to be

The judge's gavel is an inseparable sign of the judiciary. His blow in the courtroom is a symbol of the indisputability of the decision made by the judge. In addition, if disrespect for the court is felt in the courtroom, then the judge, in order to restore order, has the right to remind about order by hitting a special stand with a gavel.

Instructions

1. The judge's gavel is a sign of Western justice; it is not typical for Russia. It is made of wood and is nothing more than a symbol of the judge’s power. Most often, the judge's gavel is used when sensitive disputes and crazy discussions begin during the meeting. A hammer in such cases is a signal for calm and prudence. So that the judge does not raise his voice unnecessarily, he uses it. In the 20th century, the gavel acquired a new symbolic meaning; overseas judges strike it after the reading of the guilty verdict is completed, this is a sign that the decision has been made and is no longer subject to discussion in the courtroom.

2. The history of the gavel dates back to biblical times. There is an Old Testament story about the construction of Solomon's temple in Jerusalem. This story describes the murder of the main builder Adoniram. One of the murder weapons was a hammer. That is, the hammer turned out to be some sign of sentencing a person.

3. Based on this biblical story, the hammer, as a symbol of creation and punishment, was taken by the Freemasons, who, apparently, were engaged in the “construction” of a global religion. The hammer in Freemasonry is the sign of the chosen Master, the one endowed with strength and power. It was with this item that the Honored Master had the right to open and close Masonic meetings. Representatives of Freemasonry reacted to the sound of the hammer with great respect and admiration.

4. Many researchers attribute the origin of the hammer to the mythological culture of the Sumerians, who lived in the 4th-3rd millennium BC. The Sumerians are an outstanding civilization, famous for their triumphs in the field of jurisprudence. During court hearings, they had a custom of knocking with a hammer, or rather hammering nails into the lid of the coffin in which the bandit was located. For any offense on the part of the defendant, the judge drove a nail in, but if there were excuses from the guards, the nails were removed. The meaning of this custom was that the more nails were driven in, the harder it was for the bandit to get out, and the more guilty he was. After this, the judges began to use a gavel in order to calm the noisy and violently reacting public.

5. But despite its symbolism, the hammer is currently not an indispensable feature of the courtroom, and more often than not it is of a decorative nature. A hammer is such a custom. In Russia, the hammer is not used at all, but judges often put it on their table for decoration.

Note! The judge's gavel is invariably used in conjunction with a special stand, which should be struck. It is believed that the first stands were in the form of a metal disk, symbolizing a clear circle, and therefore the power of the judge; later it was replaced by a wooden block, which is used to amplify sound.

Note! Be careful not to beat the meat into holes; you only have to “stretch” it slightly, that is, make it thinner. There is no point in beating a piece of meat that is less than 2 centimeters thick. In this case, you will not improve, but rather will only aggravate its taste and relish; as a result, a piece of meat after frying will resemble a “cracker”.

Helpful advice Before beating meat, moisten the cutting board with cold water so that the dry wood does not absorb meat juice. To prevent blood splashes from the meat from flying in different directions, put it in a plastic bag and only then beat it. To make the process of beating meat virtually silent, place a towel under the cutting board.

Beat like a chef

Professionals working in a restaurant beat the meat using a heavy kitchen knife for this purpose. The chef processes the surface of the workpiece with the side of the cutting tool opposite the tip.

He then flips the chop. Then he continues to beat the meat on the other side.

Procedure step by step

It is very important to know how to properly pound meat for chops. You don't need a lot of equipment:

board;
sharp knife;
suitable tool.

The prepared piece of meat needs to be cut into wide steaks. They should not be too thin, otherwise the product will turn out dry. It is usually recommended to make a cut of at least 2.5 centimeters. Filet mignon allows a thickness of 5 cm.

Now we take a device for beating meat and begin to apply even blows. After this, you need to turn the piece over and repeat the procedure on the reverse side. Repeat this procedure with the rest of the meat and turn on the pan.

When it is well heated, place one steak on it, sprinkled with spices. But it’s better to add salt after the first time you turn the piece over with the fried side up.

Turkey chops in a spicy marinade

Fried meat with vegetables in a frying pan

Place 0.5 kg of turkey fillet in the freezer for half an hour so that the meat freezes slightly - this will make it easier to cut it into 5 chops. Beat pieces of meat in a plastic bag so that it increases slightly in size - about 1.5 times.

Prepare marinade from 2 tbsp. l. soy sauce, 1.5 tbsp. l. good vegetable oil, 1 tsp. balsamic vinegar, 1 tsp. seasoning for chicken, 1 tsp. Provençal herbs, 3 cloves of chopped garlic and a pinch of a mixture of peppers, preferably freshly ground.

Brush the turkey pieces with the marinade, place them in a container, pour over the remaining marinade and refrigerate for a day. 1.5 hours before frying, remove the chops from the refrigerator to bring them to room temperature.

Mix 70g of grated cheese with homemade breadcrumbs, coat the chops in breadcrumbs and fry them in hot oil for a minute on each side. Serve cheese-crusted turkey chop with lime and vegetables.

By learning how to cook chops correctly, you can always make delicious meat with a minimum of time, because in fact, chops are a very simple dish that even beginners can handle. On our website you will find many recipes on how to cook chops in different ways. Bon appetit!

How to cook chops so they are tender and juicy

The best meat for chops is pork shoulder, loin, ham, fillet and meat with bone, which gives the chops a piquant and special aroma. The ideal thickness of the chops is 1.5 cm, and the most suitable size is the size of the palm. First, you need to wash the meat well, dry it, and only then start working with it. First of all, you need to cut all the veins and films in the chop, otherwise during frying they will tighten and the product will be deformed. Then start beating. A wooden mallet is the most convenient tool for such manipulations; the main thing is not to forget to cover the meat with cling film before beating. Another important tip: do not beat the meat too intensely; it can become very thin and dry out when frying. Even if you come across too tough fibrous meat, increase not the number, but the force of the blows.

By the way, the chop is usually not salted before frying, since due to salt the meat loses its juice and the chop turns out to be dry and tough, so it is better to salt the meat already in the plate - unless, of course, you are going to cook truly soft chops.

Check the temperature of the meat before frying: to ensure even cooking, it should be at room temperature. Fry the chops in hot oil, as flash-frying the crispy crust locks in the meat's juices. These are the main secrets of how to cook juicy chops without much hassle.