once upon a chef
Pounding tenderizes and ensures even cooking. Left in its natural shape, the thin side of the breast dries out while the thicker side finishes cooking.
Contrary to conventional wisdom, acidic ingredients (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts. Just the opposite – they “cook” the exterior of the meat and give it a leathery texture.
Lemon zest imparts nice lemon flavor without affecting the chicken’s succulent texture.
When pounded thin, chicken breasts only need 2 to 3 minutes per side…no more!