Chicken Paillard with Creamy Parmesan Salad

Name: Chicken Paillard with Creamy Parmesan Salad
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets; 1 bag fresh baby arugala; 2 egg yolks; 4 eggs, whipped slightly with 1 tablespoon milk; 237 milliliters all-purpose flour; 227 grams fresh mozzarella cheese, boccancini, halved; 2 cloves garlic, smashed; 237 milliliters organic grape tomatoes, halved; 2 lemons, juiced; 4 servings Lemon wedges, for garnish; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 4 servings Extra-virgin olive oil, for drizzling; 473 milliliters panko bread crumbs; 59 milliliters freshly grated Parmesan; 4 servings Shaved Parmesan, for garnish; 4 servings Salt and freshly ground black pepper; 4 boneless, skinless chicken breasts

You can never have too many main course recipes, so give Chicken Paillard with Creamy Parmesan Salad a try. This recipe serves 4. One serving contains 1298 calories, 71g of protein, and 82g of fat. From preparation to the plate, this recipe takes approximately 46 minutes. A mixture of parmesan, flour, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

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

Ingredients you will need

Chicken Breast

Wrap

Equipment you will use

Plastic Wrap

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Panko

Egg

Milk

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.

Ingredients you will need

Crust

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are.

Ingredients you will need

Cooking Oil

Drain well, season with salt and set aside when done.

Ingredients you will need

Salt

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

Ingredients you will need

Black Pepper

Lemon Juice

Anchovies

Egg Yolk

Olive Oil

Parmesan

Garlic

Water

Salt

Equipment you will use

Blender

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl.

Ingredients you will need

Grape Tomato

Equipment you will use

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.

Ingredients you will need

Whole Chicken

Base

Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

Ingredients you will need

Parmesan

Olive Oil

Lemon

*RAW EGG WARNING

Ingredients you will need

Egg

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Ingredients you will need

Egg

Due to the slight risk of Salmonella or other food-borne illness. 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.

Ingredients you will need

Pasta Shells