Last night I was cleaning the house like a mad woman because my cousin Tom and his entourage will arrive today from Florida for a 5-day ski vacation. I wasn't in the mood for making dinner as well but knew that the chicken in the fridge was waiting to be cooked and the boys were hungry. A few days ago we watched the Food Network chef Tyler Florence cook a fabulous chicken meal, and Alex told me to get the recipe so we could try it. But I wanted to just serve cereal!! Please, something easy!! No. Didn't happen. Alex made the complete dinner with home made Caesar dressing (Alex didn't like the anchovies) while I washed the dishes.
This is Chicken Paillard with Creamy Parmesan Salad by Tyler Florence.
This is Chicken Paillard with Creamy Parmesan Salad by Alex (minus the tomatoes because Alex doesn't like tomatoes)
The meal was SO GOOD!! Alex gave it a 9.
Here is the recipe if you want to make it for your family.
Chicken:4 boneless, skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with splash milk
2 cups panko bread crumbs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Dressing:
2 anchovy fillets
2 egg yolks
2 clove garlic, smashed
2 lemons, juiced
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Salad:
1 cup organic grape tomatoes, halved
1 bag fresh baby arugula (couldn't find, we used Romaine and spinach, instead)
1/2 pound fresh mozzarella cheese, boccancini, halved
Shaved Parmesan, for garnish
Lemon wedges, for garnish
Extra-virgin olive oil, for drizzling
DirectionsBegin 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 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, 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.)
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.
(You can also use a ready made Caesar Salad and dressing and add the mozzarella and tomatoes. This would shorten the cooking time even more. You can also forget the salad and serve this with potatoes and a vegetable)
