with veal.
this is best prepared with breasts that have not been frozen.
split the chicken breasts along the natural division in each breast. you will end up with 8 large pieces, 8 smaller pieces and usually 8 pieces i like to call chicken fingers.
between two pieces of plastic wrap or wax paper, gently pound each individual piece of chicken working from the center of the piece toward the edges. pound with the smooth side of the meat up so the meat fibers don’t break. be careful not to pound to hard or the meat will break apart. flatten to about 1/4 inch thick. set aside. leave one piece of plastic wrap 