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How to Make Meat Tender

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Mamma Giuliana’s Secret to Perfectly Tender White Meats

In her latest video, Mamma Giuliana reveals her secret method for making white meats irresistibly tender. With just a few simple ingredients, this practical and easy technique ensures your meat will melt in your mouth.

The Problem with Tough Meat

Tough, chewy, dry meat can ruin a dish. Traditional tenderizing methods involve using a kitchen mallet to pound the meat. However, Mamma Giuliana’s method of soaking raw meat in a mixture of milk and egg offers a much less labor-intensive solution. The natural acids and enzymes in milk break down the proteins, resulting in incredibly soft and tender meat.

Watch the Video

Ingredients

  • 1 egg
  • Salt
  • Milk
  • White meat slices (chicken, pork, or turkey)

Steps to Tenderize White Meat

  1. Prepare the Marinade: Crack an egg into a bowl, add a pinch of salt, and whisk well. Pour in a generous amount of milk and whisk again to combine.
  2. Soak the Meat: Place your pieces of meat into the milk and egg mixture, ensuring they are fully submerged. Cover the bowl with a plate or plastic wrap and refrigerate overnight. Depending on the amount of meat, you may need to adjust the quantities to ensure full coverage.
  3. Cook as Desired: The next day, cook the meat however you prefer—pan-fried, in a stew or casserole, or coated in breadcrumbs. No matter the preparation, you’ll notice the meat’s buttery soft and tender texture.

Why It Works

The milk and egg marinade works wonders by breaking down the meat’s proteins, thanks to the natural acids and enzymes in the milk. This results in a tender, juicy, and flavorful piece of meat with minimal effort.

Tips for Success

  • Fully Submerge: Ensure the meat is completely covered in the marinade for the best results.
  • Overnight Soak: Allow the meat to soak overnight to maximize tenderness.

Enjoy the Results

This easy method guarantees tender and delicious white meat every time. Try it with your favorite recipes and enjoy the difference.

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