Comments: It has been proven that you can cover a pork cutlet or chicken breast with a piece of plastic wrap, have a go at it with a short two-by-four (rolling pin, heavy skillet, etc.), and turn it into a paillard, or scallop, or very flat, stretched-out piece of meat, suitable for short, even cooking.

But a number of the great cooks want you to use a meat pounder, which has enough weight to flatten the meat, but has a smooth surface and doesn't require so much pressure or pounding that the meat tears. With this approach, you smooth and flatten the meat toward the edges, in steps, and wind up with a very even, ready-to-cook piece of meat.

This meat pounder or tenderizer from Rösle has the required heft, a stainless-steel surface that is like glass, a working end that is tapered to provide even pressure, and a seamless joint between the base and handle that is strong and hygienic. The aforementioned great cooks would absolutely approve.

Plus, if you go this route, there is no danger of tearing the plastic wrap and getting splinters in your dinner, and guests won't wonder why you always have a piece of lumber hanging from your pot rack.