6 Pound Hard
Another tip is to pound your meat hard. This is once again a particularly effective way to ensure that it is suitably tender but it will also help you to keep it nice and thin.
This is part of what makes cordon bleu so delicious: by pounding hard on the meat you create a thin, dense piece of meat that has a very distinct flavor and a very distinct texture. It’s satisfying to bite through, and especially when you add the gooey middle, and the excellent breadcrumbs that provide that little bit of added granulation.
Let’s be honest anyway: beating the meat is part of the fun! If you don’t have a meat tenderizer, then you can always use a rolling pin or even a regular hammer! If you do the latter, then you need to wrap the meat in some kind of clingfilm, and then lay a towel over the top before you go to town on it.