Chicken Paillard. Chicken paillard is a versatile dish, great in a range of preparations as lunch or as a light supper. How to Achieve a Perfect Paillard. Chef Thomas Keller's Chicken Paillard Recipe.
Paillards, pieces of meat that have been pounded thin, are great for weeknights because they cook fast.
If you have time the night before to rub them.
Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won't dry out.
You can cook Chicken Paillard using 6 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Chicken Paillard
- Prepare of chicken.
- It's 1 lb of boneless , skinless chicken breasts.
- Prepare 1/2 tsp of salt.
- You need 1/4 tsp of fresh ground pepper.
- You need 1 tbsp of olive oil, extra virgin.
- You need 1 tbsp of butter.
Try this version with lemon and herbs. Turn a boneless chicken breast half into a paillard -- a thin, lean piece of meat that cooks quickly and evenly. Brought to you by Martha Stewart. Let's make Chicken Paillard for diner!
Chicken Paillard step by step
- Take each chicken breast and place on a piece of plastic wrap..
- Make a cut down the center of the breast cutting halfway in..
- Take knife on an angle and butterfly cut each side out from center cut. Keep cuts even leaving breast in same thickness after cuts..
- Place another piece of plastic over each piece. With a kitchen mallot or rolling pin, flatten chicken to 1/8" thick leaving an even thickness..
- In fry pan over medium heat melt butter with olive oil..
- Season each breast evenly on both sides with salt and pepper..
- Cook just 1-2 minutes per side..
- Serve with a lemon wedge to squeeze over each breast and with your favorite sides..
- Easy, pretty meal in minutes! This also makes a great cut to stuff your meats!.
- Recipe by taylor68too..
While it sounds posh, chicken paillard is nothing more than chicken cutlets pounded with a meat mallet to tenderise them and to speed up the cooking time. recipes. Chicken Paillard. with broccoli and lemony garlic-tomato sauce. On a clean work surface, cover chicken with plastic wrap. Buy whole chickens and ask the butcher to quarter them for you. Make sure to cook chicken until the juices run clear; U.
