Chicken Paillard With Creamy Parmesan Salad
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 cups
Panko Bread Crumbs1
Salt2 clove
Garlic (smashed)1 cup
Freshly Grated ParmesanDirections:
1
For the chicken: Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap
2
Prepare a breading station with flour, whisked eggs and milk, and panko crumbs
3
Season all with salt and pepper
4
Coat the breasts in flour, egg then panko
5
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
6
Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are
7
Drain well, season with salt and set aside when done
8
For the dressing: Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth
9
With the blender running, pour the olive oil in slowly for the dressing to emulsify
10
Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside
11
(Refrigerate the dressing if you will not be using it right away
12
) Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl
13
Add the dressing and toss the salad well
14
To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad
15
Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil
16
*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of Salmonella or other food-borne illness
17
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