First, we need to cut the meat in half lengthwise, so they are approximately the same size and thickness. Then place one half of the meat on a cutting board. You can cover it with a piece of plastic wrap or place it in a zip-lock bag, or place it in between two pieces of parchment paper. Using a meat tenderizer, slightly pound the meat, starting with the thicker part, then moving to a thinner side. Pound it until the meat is even in thickness and about ¼-inch thick. If you don’t have a meat tenderizer, you can use anything heavy you have on hands, like a rolling pin, a small skillet, or canned food.