Flatten the meat with a meat pounder or the bottom of a heavy pan.

Place hens on a flat surface and pound them with a meat pounder or mallet.

This is best done with the back of a cleaver or a meat pounder.

Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard.

Pound evenly with a flat mallet or meat pounder to make the slices about1/4-inch thick.

Place each between plastic wrap and pound with a meat pounder or the bottom of a small heavy pot until the pieces are about 1/6-inch thick.

One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin with meat pounder.

Pound each slice of pork on a flat surface with a meat pounder or a mallet.

Pound the chicken very thin with a flat mallet or meat pounder.