Recipe – Chicken Paillard with Creamy Parmesan Dressing

Chicken Paillard with Creamy Parmesan Dressing

Recipe courtesy of Tyler Florence

Oh how I love Tyler Florence and all that he does!  I’ve made this recipe of his a couple of times now and each time my husband cleans his plate!  That’s always a good sign:)  It’s a pretty easy meal and one that doesn’t taste too heavy which is nice.  Perfect for a weekday night or for easy entertaining.  I think once you make this you’ll definitely go back to it as a trusty go-to recipe.

Ingredients

Chicken:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly whisked
  • 1 cup panko bread crumbs
  • Salt and freshly ground black pepper
  • 1/2 cup vegetable or peanut oil

Dressing:

  • 4 anchovy fillets
  • 2 egg yolks
  • 1 clove garlic, pealed and smashed
  • 2 lemons, juiced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan
  • Freshly ground black pepper

Salad:

  • 1 cup organic grape tomatoes, halved
  • 1 bag fresh baby arugala
  • 1/2 pound fresh mozzarella cheese, boccancini, halved
  • Shaved Parmesan, for garnish
  • Lemon wedges, for garnish
  • Extra-virgin olive oil, for drizzling

Directions

For the chicken:

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all generously 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.

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.

For the dressing:

Put the anchovies, egg yolks, garlic, and lemon juice 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. Add water if the sauce is too thick.  Stir in the Parmesan, season with grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

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.

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.

1 comment
  1. This one looks yummy. Am going to try it out if I can find all the ingredients! Ira is a lucky guy!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 56 other followers

%d bloggers like this: