GOOD COOKING : Meats Pounded Thin for Fast Meals

A myth persists: All quick dinners come from carry-out shops and supermarket freezer cases. But that’s not the whole fast-food story.

Many meats and poultry, when pounded very thin (these are called paillards in culinary terms), cook in less than five minutes. That’s fast by almost anybody’s standards.

For those with little time for cooking, these quick meats offer a wonderful option. The rest of the meal--vegetables, rice or pasta--can be quickly cooked even before the meat is in the skillet. This offers a better-balanced, more nutritious and more economical meal than you can count on getting from commercially prepared fast foods. If you don’t have time to cook anything more than the meat, a salad and a grainy roll are all that is really needed to complete a satisfying meal.

It’s easy for busy people to make these quick-meat meals. Meat and poultry can be pounded on weekends and then frozen. Meat mallets were designed to do the job, but any heavy four-inch-diameter smooth-based object works well. An 11- or 12-inch skillet (preferably non-stick) is far more important than a mallet; it will be needed to cook the meat for two people as the meat becomes significantly larger with pounding.

Because “quick” to many cooks means few ingredients, I have kept the shopping list short as well as the meat thin, insuring that the results will be fast. You need not marinate the meat, but each recipe is so flavorful that it is festive enough for entertaining.

Paillards of turkey breast are cooked in this recipe in much the same way as veal. The piccata sauce is flavored with orange as well as lemon juice, and a garnish of freshly grated imported Parmesan cheese is the perfect touch. Serve with pasta topped with fresh tomato-basil sauce.

TURKEY PICCATA

4 (1/2-inch thick) slices turkey breast, trimmed

Salt

Crushed dried red pepper flakes

Grated zest of 1 lemon

2 medium cloves garlic, minced

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

3 tablespoons orange juice

2 tablespoons minced parsley

1 tablespoon grated Parmesan cheese, at room temperature

Place each turkey slice between 2 sheets plastic wrap. Flatten with meat pounder until 1/8-inch thick. Season turkey to taste with salt and red pepper flakes.

Combine lemon zest, garlic, oil, lemon and orange juices in 11-inch non-stick skillet. Cook over medium-high heat until sizzling. Add turkey and cook until both sides are browned, turning once, about 4 minutes. Remove turkey and place on warmed serving plates.

Stir parsley into pan juices, then pour over turkey. Garnish with cheese. Makes 2 servings.

Chicken breasts are flattened and enlivened with a vibrant sun-dried tomato mixture. Serve as a festive dinner with cumin-spiced couscous and steamed asparagus or as a salad sliced and arranged over mixed greens tossed with a simple oil and vinegar dressing.

MEDITERRANEAN CHICKEN PAILLARDS

2 (4-ounce) boneless, skinned chicken breast halves, trimmed

Salt

Crushed dried red pepper flakes

1 tablespoon extra virgin olive oil

2 teaspoons balsamic vinegar

3 ounces red onion, diced

3 sun-dried tomatoes in oil, diced

4 large basil leaves, cut julienne

Place each chicken slice between 2 sheets plastic wrap. Flatten with meat pounder to 1/8-inch thick. Season chicken to taste with salt and red pepper flakes.

Combine oil, vinegar, onion and tomatoes in 11-inch non-stick skillet. Cook over medium-high heat until sizzling.

Add turkey and cook until both sides are browned, turning once, about 3 minutes. Remove turkey and place on warm serving plates.

Top with juices remaining in skillet. Garnish with basil. Makes 2 servings.

Here, pork is pounded thin and glazed with a most appealing sweet-sour Oriental mixture. Equally good served at room temperature or hot, it makes an excellent buffet selection. Increasing the quantity is a matter of simple mathematics. Steamed rice and carrots mixed with sauteed snow peas make a perfect meal when paired with the pork.

ASIAN PORK PAILLARDS

4 (1/2-inch thick) slices pork loin, trimmed of all visible fat

Salt

Freshly ground pepper

1 medium clove garlic, minced

2 tablespoons hoisin sauce

1 tablespoon oil

1 tablespoon rice vinegar

1/2 teaspoon soy sauce

1 small green onion, thinly sliced

Place each pork slice between 2 sheets plastic wrap. Flatten with meat pounder to about 1/8-inch thick. Season to taste with salt and pepper.

Combine garlic, hoisin sauce, oil, vinegar and soy sauce in 11-inch non-stick skillet. Cook over medium-high heat until sizzling.

Brown pork on both sides until well glazed, turning once, about 3 minutes. Place on warm serving plates, pour sauce over and garnish with green onion. Serve immediately, or at room temperature. Makes 2 servings.