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  • Lemon Chicken Paillard

    1 vote
    Lemon Chicken Paillard
    Prep time:
    Cook time:
    Servings: 4
    by Linda Skelcy
    146 recipes
    		 >
    A 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.

    Ingredients

    • 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.

    Directions

    1. Begin by pounding out the chicken breasts between 2 pieces of plastic wrap.
    2. 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.
    3. Set up a breading station with 3 pie plates.
    4. In one place the flour, in the other place the egg and in the last, the panko.
    5. Season the flour, egg and panko with salt and pepper,
    6. add the lemon zest to the egg.
    7. Dip the chicken first in the flour, then the egg, then the panko.
    8. Set on a rack to dry for about 10 minutes.
    9. Place about an inch of oil in a frying pan.
    10. Fry the chicken paillards in hot oil for approximately 3 minutes per side until crisp and golden.
    11. Drain well, season with salt and set aside.
    12. For the dressing:
    13. Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process until smooth.
    14. With the blender running on low, slowly drizzle in the olive oil.
    15. Stir in the parmesan and season with salt and pepper.
    16. Mix all your ingredients for your salad together, add dressing and toss to coat.
    17. Plating:
    18. Place one paillard on a plate.
    19. Mound some salad on top. Garnish with a lemon wedge.
    20. Repeat with remaining paillard.

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