Step 3
Place meat on cutting board with short ends at 12 and 6 o’clock. Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of meat, pulling back meat with your free hand and unrolling it as you continue to cut through meat. (You should end up with a piece of meat that is about 1/2-inch thick and 3 times the size of the original piece.) Cover meat with plastic wrap; pound to even thickness.