Roll out the dough in between two
pieces of wax paper until about 1/4 inch thick.
roll it out between 2
pieces of wax paper until it is a roughly 12 - inch circle.
Not exact matches
Put the
piece of wax paper back on top and continue to roll the dough
until it is 3 mm thick.
One at a time, place the pork chops in a large freezer bag, or between 2
pieces of wax paper, and gently pound with a meat pounder, avoiding the bones,
until about 1/4 - inch thick.
Roll out between two
pieces of wax paper,
until it is about 12 inches in diameter.
Place each slice
of chicken breast between two
pieces of wax paper or plastic wrap and pound with the flat end
of a meat mallet
until very thin.
Divide into 4 portions and press each between 2
pieces of parchment or
waxed paper until about 1/4» thick (you want them roughly the same dimensions as the bread you're using.)
Place a
piece of white
paper over the leaf and using a
wax crayon on it side, gently rub all over the leaf
until the leaf outline appears.