Chicken Paillard with Creamy Parmesan Salad
Lavender, Sage, Rosemary & Thyme—sounds like a classic oldies Simon & Garfunkel tune. However, they are actually the herbs that accompany this scrumptious, quick and savory chicken salad which offer the delightful marriage of flavors.
Several months ago I promised my friend Lady Tea Witch (SnowFox66) a version of this delectable chicken recipe and here it is in all of its herby glory. “She was once a true love of mine.” And will continue to be throughout time. Magic…
Chef’s Notes: Have your local meat cutter pound the chicken for you to save time. Also, a pre-made tapenade from the Deli works quite well for this recipe.
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tablespoon dried Italian or Provence herbs
4 eggs, whipped slightly with splash milk
2 cups panko bread crumbs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup organic grape tomatoes, halved
1 bag fresh baby greens of choice
1/2 pound fresh mozzarella cheese, bocconcini, halved
1 cup (or more) prepared olive tapenade
Shaved Parmesan, for garnish
Lemon wedges, for garnish
Caesar or Creamy Parmesan dressing
Extra-virgin olive oil, for drizzling
For the chicken:
Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap or ask your meat cutter, I do.
Prepare a breading station with flour, whisked eggs and milk, and seasoned panko crumbs (season with Provence or Italian herbs). 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 (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
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.
Prepare salad by splitting grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add dressing and toss well.
To serve lay the warm, crispy chicken paillard on a base of tapenade…1/4 cup or more per plate, top with salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.