This is not the recipe and processing method. With pictures. I read that beef for softness treated with a special device (not remember the name) looks like a huge stapler, studded with small blades. It makes the meat very small incisions that allows to make it softer. Everyone knows that chicken is no different in juiciness and softness. But can we not beating for softness and making the cuts, to soften it, but to maintain its shape? Test))) Take a fillet. The tip of a sharp knife, make small nadrezki (plug not necessary, the knife) over the entire area. Here is the sieve needs to go.

Put it in any marinade, which like. I specifically didn't take anything that would violate the purity of the experience, no loosening of the components. This pomegranate sauce nasharab, a slice of lemon and a clove of garlic. The marinade left for the night.

In the morning, poured the sauce, and the fillet was placed under the grill - this way of processing can not be called gentle. Programlevel 8 minutes. Pulled, cooled and sliced for a sandwich. What can I say - the experience was positive! Because of the sauce the meat bought outside intense black color, but the contrast with the white flesh was interesting. Meat does not dry and tough.