Prep Tools

Meat Mallet

Pounds cutlets thin and tenderizes tougher cuts

A heavy mallet — flat on one face, toothed on the other — that pounds cutlets to an even thickness and breaks down tough fibers. The flat side flattens chicken and veal for quick, even cooking; the spikes tenderize. Cover the meat with plastic to stop splatter.

A meat mallet has two faces — flat for pounding cutlets to an even thickness, toothed for breaking down tough fibers. Flattening chicken, pork, or veal makes it cook quickly and evenly with no thick spot left raw; the spiked side tenderizes tougher cuts. Always cover the meat with plastic first to stop splatter and keep the surface intact.

Types & varieties

Two-sided mallet (flat + spiked)

The standard — one face flattens, the other tenderizes. Heavy metal versions do most of the work for you.

Wooden mallet

Lighter and quieter, traditional look; needs careful washing and can't go in the dishwasher.

Vertical / disc pounder

A flat metal disc with a top handle for pounding straight down; great for even paillards with no edges to tear.

Pound vs. tenderize

Use the flat face to flatten cutlets to an even thickness so they cook through at the same rate — essential for schnitzel and quick pan frying. Use the toothed face on tougher, thicker cuts to physically break the muscle fibers and connective tissue, which shortens cooking and makes the meat more tender.

Flat face: even thickness for fast, even cooking
Toothed face: break fibers in tough cuts
Always cover the meat with plastic or parchment
Work from the center outward with overlapping strikes

Common uses

Pounding chicken, pork, and veal for schnitzel and scaloppineFlattening cutlets to an even thickness for fast cookingTenderizing tougher cuts before braising or grillingMaking paillards for quick searingCracking crab and lobster shellsLightly crushing crackers or nuts inside a bag

Tips & pitfalls

Cover the meat with plastic wrap or parchment to stop splatter and keep it from tearing.
Pound from the center outward in overlapping strokes for even thickness.
Strike firmly but don't smash — you want to flatten, not shred, the meat.
Flattened cutlets cook in a flash; have your pan hot and the breading ready first.
The spine of a heavy chef's knife or the bottom of a pan can stand in for a mallet in a pinch.