Crispy Lemon Chicken Paillard with Petite Salad Parmesan
Ingredients
- For Chicken
- Chicken Breast - 2 large, boneless, skinless 1/3 cup flour
- Eggs - 2, beaten lightly
- Breadcrumbs - 1 cup (alt. panko)
- Peanut Oil - 4 T
- Salt and pepper
- For Sauce
- Shallot - 1, chopped
- Garlic Clove - 1⁄2, sliced
- Dry white wine - 1⁄2 cup
- Fresh Thyme - 1 sprig
- Cream - 1⁄4 cup
- Butter - 2 T, softened and cubed
- For Salad
- Mixed baby greens - 2 cups, washed and dried (lolla rossa, green oak, red oak, baby Bibb)
- Red Wine Vinegar - 1 t
- Olive Oil - 3 t
- Salt and pepper
- Parmigiano Reggiano - 1 ounce, shaved with vegetable peeler
- Garnish
- Lemon slices
Instructions
Chicken
Split chicken breasts in half. Pound to an even thickness so as to cook evenly. Salt and pepper. Dip in flour. “Spank” off excess flour. Dip in the beaten eggs and then bread crumbs until well coated. Pound again to firmly adhere breadcrumbs.
Heat sauté pan with 4 T oil on medium high and sauté chicken breasts for 3 minutes on each side until golden brown. Remove to paper towels to absorb excess oil.
Sauce
In the same sauté pan, add the shallot, garlic, white wine and thyme sprig, reduce by half. Add cream, and simmer 3-5 minutes. Do NOT boil. Remove from heat and whisk in butter. Strain the sauce and set aside.
Salad
Toss greens with salt, pepper, vinegar and olive oil.
Garnish
Peel the lemons. Slice very thin into rounds.
Presentation
Place 1 piece of chicken on each plate. Pour sauce around the chicken. Top with salad and sprinkle with shaved Parmigiano Reggiano and slices of lemon. Serve immediately .
