SESAME-CHICKEN THIGH PAILLARD WITH PEANUT SAUCE

By dyannucci

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.
Southern living

Ingredients

• Peanut Sauce:
• 6 skinned and boned chicken thighs
• 1 1/2 tsp. kosher salt, divided
• 1/2 tsp. 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
• Process 1/2 cup creamy peanut butter, 1/3 cup soy sauce, 1/4
• cup cilantro leaves, 3 Tbsp. rice wine vinegar, 3 Tbsp. lime
• juice, 3 Tbsp. honey, 3 Tbsp. sesame oil, and I tsp. Dijon
• mustard in a blender or food processor until smooth.
• MAKES l 1/3 cups, HANDS-ON 5min., TOTAL 5min.

Preparation

Step 1

1. Place each chicken thigh between 2 sheets of plastic wrap,
and flatten to i/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 I 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 degree oven. Repeat procedure with remaining oil and
chicken. Serve with Peanut Sauce.
MAKES 4 to 6 servings. HANDS-ON
35 rnin.; TOTAL 40 min including sauce