I love me some chicken paillard. It is an absolute favorite! If you have never made or tried a paillard, I definitely encourage you to pound up some chicken and get your frying pan hot! This recipe involves panko bread crumbs, which are another favorite in the Cunningham household. Please, please buy some panko and slap it on some chicken or add it to your pasta! You'll love it, I promise!
This recipe inspiration comes (again) from my celebrity chef crush...Tyler Florence. The chicken paillard is an exact recipe of his, while the dressing is my take on his recipe. If you don't feel like making the dressing, feel free to get a good bottled dressing to cut down on time. This is actually a great family meal! If topping the chicken with the greens and dressing freaks you out, then I encourage you to make the salad and serve alongside. I tell you though...nothing beats a good chicken paillard topped with a creamy dressing and greens.
Serves 4
Ingredients:
4 boneless, skinless chicken breast, pounded flat
1 cup flour
4 eggs beaten with a bit of milk
2 cups panko bread crumbs
Olive Oil
Salt and Pepper
4 big handfuls arugula or spinach
24 cherry tomatoes, halved
lemon wedges
Dressing:
1 cup mayo
juice from 2 lemons
3 garlic cloves, chopped
1 cup arugula
1/2 cup grated Parmesan
Splash of olive oil
Splash of Frank's Hot Sauce
Begin by making the dressing. Combine all the ingredients in a blender or food processor until smooth and thick. If you'd like to thin the dressing down, add a bit of water until it is the consistency of your taste. Refrigerate the dressing for at least 30 minutes before dressing the greens and chicken. The dressing will save for up to 3 days.
For the chicken, begin by placing each breast in a ziplock bag or between 2 sheets of plastic wrap. Then, how can I say this, pound the daylight out of the chicken until it is as flat as possible without actually being holey. I like to cut the breasts in half, butterfly style, to make the job fast and uber efficient. Pound the heck out of those and then set up your breading station. On 3 plates, place flour, eggs, and panko. Place the plates in a row and season each station with salt and pepper. Next, coat each breast and lay out on a baking sheet to make the crust really crispy. Let sit for 10 minutes or so.
In the meantime, heat olive oil in a frying pan or (as I prefer) a large stock-pot. By using a stock pot you ensure that all the oil popping and mess stays in the pan and not on you or your stove/counters. Good idea, huh?? So... heat the oil one at a time cook the chicken for 2-3 minutes each side., depending on how thin you pounded the chicken. I usually get mine super thin and cook each breast about 1 minute per side, give or take a few seconds. (Super fast, I tell ya'!!) As each piece finishes lay out on baking sheet and keep warm in an oven set at 200 degrees.
To serve place greens and tomatoes directly on top of the chicken. Drizzle dressing over the chicken, garnish with lemon wedges and serve with a nice glass of Pinot Grigio.
