Chicken Paillard

Vicki in CT's Note:

Thin breaded chicken cooked in panko bread crumbs served with a simple salad. From Tyler Florence.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

Chicken

• 4 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 4 eggs , whipped slightly with
• 1 dash milk
• 2 cups panko
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Dressing

• 2 anchovy fillets
• 2 egg yolks (*)
• 2 garlic cloves , smashed
• 2 lemons, juice of
• ½ cup extra virgin olive oil
• ¼ cup freshly grated parmesan cheese
• salt & freshly ground black pepper

Salad

• 1 cup organic grape tomatoes , halved
• baby arugula
• ½ lb fresh bocconcini , halved
• shaved parmesan cheese , for garnish
• lemon wedge , for garnish
• extra virgin olive oil , for drizzling

Directions:

1. For the chicken:.
2. Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
3. Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
4. Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
5. For the dressing:.
6. Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.).
7. Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
8. To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
9. *RAW EGG WARNING Suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Reviews

[Sari #2]

This is a fantastic recipe that we all loved!!! I used Turkey breast instead of chicken and next time i will only use one egg yolk... but anything Tyler makes i love.... he's a great cook! I really like the baby arugula... Yummy leftovers tonight... thanks for posting Tylers recipe!

[Dr. Jenny]

This recipe could not have been easier to make, despite the long list of ingredients. The chicken had a nice texture and light crunch when it was finished pan frying, thanks to the panko. The salad topping was very flavorful, with a thicker texture from the egg yolks and a perfect tang of lemon. We used fresh grape tomatoes from the garden, which were delicious. We made no modifications to the recipe and enjoyed it very much. Thanks, Vicki!