Sesame-Chicken Thigh Paillard with Peanut Sauce

By LRay

Southern Living, March 2015, page 100.

Paillard is a French cooking term used to describe a thinly pounded piece of meat that cooks quickly. This recipe gives you a flavorful weeknight meal that's on the table in less than 45 minutes.

Ingredients

• 6 skinned and boned chicken thighs
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 cups panko (Japanese breadcrumbs)
• 1/4 cup sesame seeds
• 1/4 cup canola oil
• PEANUT SAUCE (See Below)
• Peanut Sauce
• Ingredients
• 1/2 cup creamy peanut butter
• 1/3 cup lite soy sauce
• 1/4 cup loosely packed fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 3 tablespoons honey
• 3 tablespoons dark sesame oil

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Place each chicken thigh between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle thighs with 1 tsp. salt and 1/4 tsp. pepper.

2. Place flour in a shallow dish. Place eggs in a second dish. Stir together panko, sesame seeds, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour; shake off excess. Dip in eggs, and dredge in panko mixture, pressing to adhere.

3. Cook 3 chicken thighs in 1 Tbsp. hot oil in a large nonstick skillet over medium heat 3 minutes. Add 1 Tbsp. oil, turn chicken, and cook 3 minutes or until done. Keep warm in a 200° oven. Repeat procedure with remaining oil and chicken. Serve with Peanut Sauce (see below).

Peanut Sauce

Preparation
Process peanut butter, soy sauce, cilantro, lime juice, honey, and dark sesame oil in a blender or food processor until smooth. Add 1 to 2 Tbsp. water, 1 tsp. at a time, processing until desired consistency is reached.