Chef Robert's Awesome
Flattened Meat Recipes
Here are some of my favorite flattened meat recipes. They are easy to prepare, inexpensive and of course, delicious.
You will also find some recipes from the growing legion of Pound-It-Out fans. If you have a favorite new recipe, we would like to hear from you. If we use it on this page you could win a free Pound-It-Out!
Happy Cooking!
Chef Robert
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Pork medallions with cabbagekraut
This recipe is too easy for the flavor it packs
Ingredients:
2- 1lb pork tenderloins, cut in 4 pieces each
I small head green cabbage , shredded
1 medium onion, sliced thin
1 apple (any) peeled,cored and sliced thin
1 can sauerkraut (do not drain)
3 heaping tablespoons mustard (grainy is best)
2 cloves minced garlic
1/4 cup vinegar (apple cider is best)
Salt and pepper
Flatten pork to desired thickness (place cut side down between Pound-It-Out sides)
Salt and pepper both sides - lightly flour if you desire, I don't. Saute in very lightly oiled (olive) pot or large
This recipe is too easy for the flavor it packs Ingredients: 2- 1lb pork tenderloins, cut in 4 pieces each I small head green cabbage , shredded 1 medium onion, sliced thin 1 apple (any) peeled,cored and sliced thin 1 can sauerkraut (do not drain) 3 heaping tablespoons mustard (grainy is best) 2 cloves minced garlic 1/4 cup vinegar (apple cider is best) Salt and pepper Flatten pork to desired thickness (place cut side down between Pound-It-Out sides) Salt and pepper both sides - lightly flour if you desire, I don't. Saute in very lightly oiled (olive) pot or large pan 3 minutes each side (assuming medallions are 1/2"-5/8" thick)
Remove to serving plate, place in keep warm oven
Combine all remaining ingredients in same pot or pan and saute until cabbbage begins to wilt
Mix well
Add pork, smother with cabbage kraut mixture and simmer (covered over medium heat
Remove to serving plate, place in keep warm oven Combine all remaining ingredients in same pot or pan and saute until cabbbage begins to wilt Mix well Add pork, smother with cabbage kraut mixture and simmer (covered over medium heat 15-20 minutes, until Cabbage kraut has really blended together, test pork for doneness
Tips: if mixture too dry during cooking, add any stock, apple juice, water or vinegar 1/4 cup at a time
If you like spicy, chop up store bought cherry peppers into mixture-careful they are dynamite
Plate with mixture surrounding medallions
Pour remaining liquid over meat
Tips: if mixture too dry during cooking, add any stock, apple juice, water or vinegar 1/4 cup at a time If you like spicy, chop up store bought cherry peppers into mixture-careful they are dynamite Plate with mixture surrounding medallions Pour remaining liquid over meat POUND-IT-OUT LLC
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So Simple Chicken Paillard
Top with a salad of your choice for a tasty, healthy meal, or try this:
Flatten chicken breasts as needed.
(Remove excess skin / fat and pound the daylights out of it)
1 bag of baby spinach, washed and drained
1 small red onion, sliced thin
1/2 cup coarsely chopped roast red pepper
2 cloves, minced garlic
3 tablespoons olive oil
6 tablespoons red wine vinegar
Salt and pepper to taste (both salad and chicken)
Optional shaved Ressiano Parmigiana ( Or other hard Italian cheese)
Salt and pepper both sides of flattened chicken.
Saute 3-4 minutes each side.
I place a heavy skillet to create more carmelization/ browning ...Try it'.
While cooking combine all other ingredients in a large mixing bowel.
Add more or vinegar if needed.
Top chicken with salad and serve.
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Bracciole (beef or pork)
A great Sunday family dinner-serve with your favorite pasta...
You can stuff these any way you like
Here's one way that I love-this serves 4, multiply as necessary
Ingredients:
1 lb pork loin or round steak cut in 4 equal pieces
1/4 cup grated cheese(reggiano parmigiana is best)
1 small or 1/2 medium onion,minced
2 cloves garlic, minced
1/8 lb prociutto ham or Italian salami, coarsely chopped
3 tablespoons pignoli nuts(whole) or walnuts(chopped) I like to toast lightly
I package frozen chopped spinach, cooked and squeezed
Salt and pepper
Italian style tomatoe sauce-homemade or store bought (if you must)
Flatten meat as close to 3/8" as possible
Salt and pepper both sides
Combine all remaining ingredients(ex tomatoe sauce) in mixing bowl
Place 1/4 mixture in center of flattened meat and roll up
Secure with string or toothpicks-remove after cooking
Sauté in pan or pot for a good few minutes, until seared all around
Add tomatoe sauce and simmer(slow bubble) for 1 hour or more
Tips: if filling mixture is too dry, add few tablespoons of sauce
If you like, add some italian sausages to the meal-cook them right along with the bracciole-same instructions
More grated cheese
Serve over pasta-one big family style plate./high heat 3 minuters each side
A great Sunday family dinner-serve with your favorite pasta...
You can stuff these any way you like
Here's one way that I love-this serves 4, multiply as necessary
Ingredients:
1 lb pork loin or round steak cut in 4 equal pieces
1/4 cup grated cheese(reggiano parmigiana is best)
1 small or 1/2 medium onion,minced
2 cloves garlic, minced
1/8 lb prociutto ham or Italian salami, coarsely chopped
3 tablespoons pignoli nuts(whole) or walnuts(chopped) I like to toast lightly
I package frozen chopped spinach, cooked and squeezed
Salt and pepper
Italian style tomatoe sauce-homemade or store bought (if you must)
Flatten meat as close to 3/8" as possible
Salt and pepper both sides
Combine all remaining ingredients(ex tomatoe sauce) in mixing bowl
Place 1/4 mixture in center of flattened meat and roll up
Secure with string or toothpicks-remove after cooking
Sauté in pan or pot for a good few minutes, until seared all around
Add tomatoe sauce and simmer(slow bubble) for 1 hour or more
Tips: if filling mixture is too dry, add few tablespoons of sauce
If you like, add some italian sausages to the meal-cook them right along with the bracciole-same instructions
More grated cheese
Serve over pasta-one big family style plate./high heat 3 minuters each side
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Steak Pizzaiola
This is a variation of the traditional recipe. We use Filet Mignon ( I use inexpensive choice, not prime) for not
only a delicious dish but a beautiful presentation.
Ingredients:
11/2-2 lbs whole trimmed beef filet cut in 5-6 pieces
2 red bell peppers cut in 1/2" strips
1 large onion - rough chopped
3 large cloves garlic-minced
10-12 large white mushrooms-sliced
1 cup marinara sauce
1/4 teaspoon red pepper sauce
Salt and pepper to taste
Flatten filets to 5/8"-1/2" thickness (Lay cut side down) Salt and pepper both sides,set aside.
In a large pan / skillet, combine all ingredients except sauce and meat and saute in 3-4 tablespoons olive oil.
until wilted approx. 5-6 minutes on medium / high.
Add tomato sauce and saute another 2-3 minutes.
Set aside, keeping warm. in the same pan, sear flattened filets on medium 3 minutes each side.
Add sauce mixture back to pan and cook together another 2-3 minutes. Season to taste.
Arrange meat in serving platter. Surround and top with sauce mixture
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