Cook’s Country senior editor Diane Unger uses a heavy rubber mallet to flatten a flank steak (maybe all our winning meat pounders were in the wash?) while preparing a recipe for braciole. In this Italian-American dish, meat (often beef, chicken or pork) is formed into a roulade with cheese or other ingredients, browned, and sometimes cooked in tomato sauce. Keeping the meat thin makes for a more appealing (and stable) final result.
Hammering Out Braciole
Sometimes proteins need a little percussive assistance to perform properly.