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.
- 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
- 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
- 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
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.