Chicken Paillard

Thin breaded chicken cooked in panko bread crumbs served with a simple salad. from tyler florence.

Steps

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 , egg then panko.

Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 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 a couple of grinds of black pepper.

Set aside.

Prepare the salad by splitting the grape toma.

Ingredients

boneless skinless chicken breasts, all-purpose flour, eggs, milk, panko breadcrumbs, salt & freshly ground black pepper, extra virgin olive oil, anchovy fillets, egg yolks, garlic cloves, lemons, juice of, parmesan cheese, grape tomatoes, baby arugula, bocconcini, lemon wedge