I have most basic cooking techniques down by now, but for some reason I'm still struggling to get butterflied chicken breast pounded "schnitzel" thin and am at a loss as to what I should be doing differently. The meaty part of the breast never quite gets as thin as I'd like no matter how hard I smash it. It either hits its limit and won't get any thinner or ends up tearing. Any feedback on my process would be appreciated. Usual steps are...
1) Buy decent air chilled chicken breasts that aren't the size of footballs
2) Butterfly as evenly down the middle of the breast as possible
3) Place butterflied breast between two pieces of saran wrap
4) Whack repeatedly with a heavy carbon steel skillet
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