Chicken Paillard with Creamy Parmesan Salad

Imagine a lovely chunk of cluck breast pounded down to a mere half inch thickness and coated in crisp panko crumbs then fried quickly in a hot pan and topped with a peppery arugula salad. Garnished with tomatoes, iddy biddy boccancini balls as well as lots of shaved parmesan and dressed with a creamy version of caesar dressing, it was a perfect hot night in Tucson dinner.

Big Guy cooked up this recipe from the other stud muffin, Tyler Florence and believe you me, it tastes absolutely divine especially to someone who had spent the afternoon making whoopie pies and would rather have "whine" for dinner. Instead I got to watch with a glass of cool pinot gris in hand. Bonus!

With encouragement from the peanut gallery, Big Guy made a few changes to the recipe to bring up the flavor quotient by adding Dijon mustard to the egg wash for the chicken, as well as some to the dressing mix along with a little steak sauce. He would have used Worcestershire but I thought I was doing us all a big favour and bought the no-name brand instead of Lea and Perrins. It is without question not worth the pennies saved. 

Anyway, here's the link the Tyler's version at Foodnetwork.com and listed below is ours. It's another winner you'll want to place onto your regular rotation quick like. 

Chicken Paillard with an Arugula Caesar Salad (adapted from Tyler Florence, foodnetwork.com)

1 large chicken breast or two small

3/4 cup all-purpose flour

2 egg whites plus 1 whole egg

1 tablespoon Dijon mustard

2 cups panko crumbs

Salt and freshly ground black pepper

2 tablespoons olive oil

Cut chicken breast in half lengthwise, partially butterfly then pound to a half inch thickness between 2 pieces of plastic wrap. Whisk egg whites and whole egg together then whisk in Dijon mustard. Place flour and panko on two separate plates. Season chicken well with salt and pepper, then dip into flour, coating all sides and shaking off excess. Coat with egg then panko, pressing panko crumbs onto each breast so crumbs adhere. Allow to sit for a minimum 10 minutes before proceeding to give coating a chance to dry slightly. Heat oil in a large sauté pan over medium high heat until oil is shimmering. Fry chicken in batches for approximately 2 minutes per side or until golden brown on the outside and just barely cooked. Remove from pan to a wire rack placed over a sheet pan then season again with salt.

Salad Dressing:

2 anchovy fillets

2 egg yolks

2 cloves garlic

1 teaspoon Dijon mustard

1 teaspoon steak sauce or Worcestershire sauce

Juice of 2 lemons

1/2 cup olive oil

1/4 cup freshly grated parmesan cheese

Salt and freshly ground black pepper

Place anchovies, egg yolks, garlic, mustard, Worcestershire and lemon juice into a blender and blend until well combined. With the motor running slowly add olive oil and process until dressing is creamy. Add grated parmesan and salt and pepper. Set aside.

Salad:

1 cup grape tomatoes cut into halves

1/2 bag fresh arugula, washed and dried well

8 oz. container of boccancini (marinated in olive oil) drained

Shaved parmesan and lemon wedges (optional) for garnish

Salt and coarse ground black pepper

Toss salad ingredients together lightly. To serve, place chicken paillard on a plate. Top with generous serving of salad, then drizzle with dressing. Garnish with parmesan cheese and lemon wedges if using. Pass the salt and pepper. Makes 4 servings.

A year ago - Nacho Pie on Corn Black Bean Salad 

Two year's ago - Asian Chicken Salad

Comments

[Mary]

This is an extraordinarily fine meal. It sounds delicious and it has eye appeal that won't stop. I hope you've been able to enjoy this gorgeous weekend. Blessings...Mary

[June]

Thank you Mary - it really is good eye candy isn't it? I hope you've had a wonderful weekend too. You're right that it's been a beauty.

[Lea]

Winner winner!!!! Looks delish - and I wish I could taste it! I would of course pass my red orbs to someone I really love hehehehehe. Very sweet of the Big Guy to fix you guys supper when you were making whoopies all day - blush - that didn't come out right....

[June]

Lea - you just made me blush too. LOLOL You are too funny!

[Lorraine]

Really like the idea of the hot crisp chicken served with the cool salad, and the dressing is an all purpose keeper for sure.

[June]

You're right the dressing is an all purpose keeper and the salad quite different, using the salad as a garnish rather than the main event. All the flavors are the same but it really seemed to taste better this way. LOL