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Add a photoA family and friend favorite - light, bistro food at its best. Crisp, juicy, tender chicken served over baby mixed greens and dressed with a lemony, creamy dressing. Perfect for al fresco dining.
Ингредиенты
- 4 boneless, skinless chicken breasts
- 1 cup flour
- 2 or 3 eggs, slightly beaten with a splash of milk
- 2 cups panko bread crumbs
- Zest of one lemon
- Salt and freshly ground pepper
- Dressing: (optional, a honey mustard or light Italian would go equally as well)
- 2 anchovy fillets
- 2 egg yolks**
- 2 cloves garlic, smashed
- 2 lemons, juiced
- 1/2 cup extra-virgin ollive oil
- 1/4 cup freshly grated parmesan
- Salt and freshly ground black pepper
- Salad:
- 1 cup grape tomatoes, halved
- 1 bag baby arugula
- 1/2 cup shredded carrots
- 5 artichoke hearts, halved
- 1 head Romaine, sliced
- Any other green you want to add
- Lemon wedges for garnish
- if you are squimish about using raw eggs, substitute 2 tablespoons mayonnaise for the egg yolks.
Инструкции
- Begin by pounding out the chicken breasts between 2 pieces of plastic wrap.
- Hint: "pounding" is really not what you want to do. You want to "sweep" out from the center. Hit and sweep. You are really pulling the meat, not pounding it. You want a nice thin, even breast that will cook quickly and evenly.
- Set up a breading station with 3 pie plates.
- In one place the flour, in the other place the egg and in the last, the panko.
- Season the flour, egg and panko with salt and pepper,
- add the lemon zest to the egg.
- Dip the chicken first in the flour, then the egg, then the panko.
- Set on a rack to dry for about 10 minutes.
- Place about an inch of oil in a frying pan.
- Fry the chicken paillards in hot oil for approximately 3 minutes per side until crisp and golden.
- Drain well, season with salt and set aside.
- For the dressing:
- Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process until smooth.
- With the blender running on low, slowly drizzle in the olive oil.
- Stir in the parmesan and season with salt and pepper.
- Mix all your ingredients for your salad together, add dressing and toss to coat.
- Plating:
- Place one paillard on a plate.
- Mound some salad on top. Garnish with a lemon wedge.
- Repeat with remaining paillard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 551 | |
| Calories from Fat 126 | 23% |
| Total Fat 14.14g | 18% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 149mg | 50% |
| Sodium 753mg | 31% |
| Potassium 579mg | 17% |
| Total Carbs 76.21g | 20% |
| Dietary Fiber 9.6g | 32% |
| Sugars 7.41g | 5% |
| Protein 30.26g | 48% |
