from thick to thin

It’s no surprise that thinner cuts of lean meat and poultry cook more quickly than thicker ones do. Here’s how to create a thin cut of meat from a thick one when time is short.

Pound: The most common method is to place the meat or poultry between two pieces of plastic wrap and pound it with the flat side of a meat mallet. Be sure to pound from the center out to ensure even thickness.

Halve: Thicker pieces of poultry—such as larger chicken breasts or turkey tenderloins—can be cut in half horizontally. Press down lightly on the top of the piece of poultry as you cut all of the way through.

Slice: Meats such as pork tenderloin can be sliced into medallions as thin or thick as you like. Cut them as evenly as possible so all of the slices cook in the same amount of time.

Butterfly: Cut into the piece of meat horizontally, but not all the way through. Open like a book. Flatten the center slightly by pressing on it with the palm of your hand, if necessary.