Simple Chicken Paillards
Source of Recipe
My own, with help from the Internet
Recipe Introduction
You can either buy these already cut or slice boneless/skinless breast as if you were butterflying it, but all the way through so that you get thin, flat pieces of chicken. You can pound it between two pieces of plastic to make each piece even in thickness (1/4-1/2” thick). Once cooked, these are perfect for all kinds of different preparations. A lemon/butter sauce, a fried chicken sandwich with mayonnaise and pickles, chicken Parmesan, etc. NOTE: depending on how you are serving the chicken, you can add various herbs and seasonings to the flour. The first time I made this recipe, I added Sunny Spain, which is Penzey’s version of salt-free lemon-pepper and used a lemon-garlic-butter sauce that I got off the internet. That sauce broke on me – I should have used my tried and true one in the sauce section (Lemon Sauce for Chicken Cutlets). I used the leftover paillards for chicken parm – I just heated them up, topped with Parmesan and mozzarella cheese and served with marinara and pasta.
List of Ingredients
2 5-ounce boneless skinless chicken breasts
2 T. flour
salt and freshly ground black pepper
1 egg, beaten
1 1/4 C. panko breadcrumbs
Vegetable oil
Seasonings – see note above
Sauces – see note above
Recipe
Set up a dredging station – I like using 3 pie tins for this. Place the flour in the first pan, the egg in the second, and panko in the third pan. Season the flour and panko however you wish.
Dredge the chicken in this order: flour, egg wash, breadcrumbs. Place on a metal rack and refrigerate for at least a half an hour (you can do this a couple of hours ahead of time).
Heat the oil in a large skillet over medium-high heat until it reaches 350F-375F. Gently place the chicken in the oil and fry 2-3 minutes per side – until browned and cooked through. Serve with whatever sauce you like.
Serves 2-3.
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