Chicken Paillard

Ingredients

• Balsamic vinegar

  2 tbsp or 32g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Arugula

  Raw

  4 cup or 80g

• Kale

  Raw

  4 cup, chopped or 268g

• Butter

  Unsalted

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Crushed red pepper flakes

  0.1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 unit (yield from 1 lb ready-to-cook chicken) or 284g

Directions

1. Setup your chicken ingredients assembly line-style by placing the flour, eggs, and panko in 3 individual shallow bowls. Add a pinch of salt and pepper to each of the bowls (and optional aleppo pepper or chili flakes) and use a fork to mix the seasonings into the flour and bread crumbs. Add 1 tablespoon of water to the eggs, then lightly beat.
2. Heat a large skillet to medium-high while you prep the chicken. Season chicken on both sides with salt and pepper, then dip in flour, coating well and shaking off excess. Repeat with egg and panko, then set aside on a plate. Repeat with all 4 chicken pieces until they’re all coated with flour, egg, and panko.
3. Melt the butter and olive oil together in the hot pan. Add 2 or 4 pieces of chicken to the pan (however many will comfortably fit in an even layer) and sauté without moving for 2 minutes, until golden brown. Flip and sauté chicken for an additional 2 minutes, or until cooked through. Remove to a serving plate and place in a warm oven. Repeat cooking process with remaining 2 chicken pieces if needed.
4. For salad #1, place shredded kale in a bowl, then season with salt and a little olive oil. Use hands to massage for about a minute, until kale softens a little. drizzle with reduced balsamic.
5. For salad #2, place arugula and cherry tomatoes in a bowl, drizzle with a little olive oil and season with salt and pepper. Toss gently.
6. Remove chicken from oven and top with salads. Eat!

Similar Foods

• Dill Chicken Paillards with Tomato-Dill Relish