Chicken Paillard with Creamy Parmesan Salad

By norsegal8

Ingredients

• Chicken:
• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 4 eggs, whipped slightly with a splash of milk
• 2 cups panko bread crumbs
• salt and black pepper
• 2 tablespoons olive oil
• Dressing:
• 2 anchovy fillets
• 2 egg yolks
• 2 cloves garlic, smashed
• 2 lemons, juiced
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese
• salt
• black pepper
• Salad:
• 1 cup grape tomatoes, halved
• 1 bag baby arugula
• 1/2 pound fresh mozzarells bocconcini, halved
• Shaved Parmesan, for garnish
• Lemon wedges, for garnish
• Extra-virgin olive oil, for drizzling

Details

Servings 4

Preparation

Step 1

For the chicken:

Begin 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, dip in egg, then in 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 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 couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Prepare the salad by mixing all salad ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the plate and top with the salad. Garnish with the shaved Parmesan cheese, a wedge of lemon and a drizzle of olive oil.