Tips on Pounding Meat?

This is a family-friendly post, I promise!

At the suggestion of a friend, I made Braciole yesterday using Anne Burrell's recipe. It was phenomenal - I highly recommend. However, I had a hard time filling/tying the meat as I made holes in it when trying to pound it thin. It's not the first time I've struggled with this, so I thought I would ask ya'll for tips. I use cling wrap on top and bottom of the meat, and a flat, round mallet with an offset handle.

Here's the recipe, in case you're interested. Unlike my normal, I followed it exactly and it was super! https://www.foodnetwork.com/recipes/ann ... pe-2014594

Thanks!
Joni

[Robin Garr]

Joni, if your result was super, I think you've got what it takes!

I can't help much from my own skills, but I found this article from The Kitchn, a usually reliable source, offering a bunch of different ways to flatten meat without a mallet. Enjoy!

https://www.thekitchn.com/all-the-ways- ... let-236437