Whenever I am tasked to pound chicken breast cutlets into uniform, 1/4-inch pieces, I reach for a small cast-iron skillet. This tool does the job admirably well, but, it's wide surface doesn't really allow you to focus the force in small areas on the cutlet.
Plus, the skillet makes a fair amount of noise.
Does a meat mallet do a better job than a cast-iron skillet? Is it quieter? Does it allow you to better focus the downward force during the pounding?
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