The culinary preparation involves a thin cut of beef, typically sirloin or flank steak, that is pounded until very thin and broad, resembling a sheet. This cut of meat is then commonly breaded and pan-fried or grilled. A common preparation includes a simple seasoning of salt and pepper, followed by a light dusting of flour or a coating of breadcrumbs before cooking to a crisp, golden-brown finish. The dish is often served with accompanying sides, such as rice, beans, plantains, or a fresh salad.
This particular culinary method is valued for its ability to transform a potentially tough cut of beef into a tender and flavorful dish. The pounding process breaks down muscle fibers, ensuring a more palatable texture. Its popularity stems from its relative simplicity and the satisfying combination of crispy exterior and savory interior. Historically, such techniques were developed to make tougher, less expensive cuts of meat more accessible and enjoyable. Furthermore, the wide variety of side dishes that can be paired with it contribute to its versatility and widespread appeal across diverse culinary traditions.
