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Food: Chicken Paillard

August 23, 2011

This weekend I made Tyler Florence’s Chicken Paillard with Creamy Parmesan Salad, and I would highly endorse it, with just a few notes:

1. “Paillard” is a French term that refers to quick cooking a thin piece of meat. Tyler’s recipe calls for chicken breast to be pounded between two sheets of plastic wrap. In lieu of this, I used chicken fillets, already a thinner cut, and did not pound them. They turned out well, but took a bit longer to cook- 6-7 minute on each side – and any longer would have meant burnt breading. Even if you use fillets, remember to pound them.

2. “Creamy Parmesan” Dressing is actually a short form of Caesar dressing. I thought that the juice of two whole lemons made the dressing too watery, so stick with 1 and 1/2.

3. Using only two anchovy slices was a waste- use at least four. And two really big cloves of garlic, or three normal sized cloves.

4. You don’t really need 4 whole eggs to coat your chicken. Three eggs is plenty. This is nitpicky, but why waste an egg?


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