Pounded cut

pounded cut

Pounded By The Pound: Turned Gay By The Socioeconomic Implications Of Britain Leaving The European Union - Kindle edition by Chuck Tingle. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Pounded By The Pound. 1 pound center-cut beef tenderloin, cut crosswise into 4 slices and lightly pounded 1/8 inch thick; 2 tablespoons extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; 1 1/2 tablespoons fresh lemon juice, plus lemon wedges for serving; 2 tablespoons minced shallot; 1 1/2 teaspoons Dijon mustard ; 4 ounces. Cutlets are boneless cuts of meat or poultry that have been sliced very thin or that have been pounded very thin. Cutlets are sometimes referred to as paillards. Cutlets / paillards are pounded thin to produce a piece of meat that cooks very quickly. They are made from boneless slices of chicken, turkey, veal, beef, and pork.

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