Chicken Paillard is pounded thin so that it cooks evenly. I prefer to grill mine on a Grill Pan and make a lemon Dressing to drizzle over the bed of arugula and tomato salad and then a little over the Chicken. This is a quick and delicious weeknight dinner.
2 boneless, chicken breast halves
Avocado oil
Lemon Dressing
1 t Dijon mustard
1 small shallot, minced
1 clove garlic, minced or pressed
1 T white wine vinegar
Grated zest and juice of 1 lemon
Sea salt and freshly ground black pepper
2 T extra-virgin olive oil
Spring mix lettuce
Arugula
Cherry tomatoes, cut in half
Shaved Pecorino Romano cheese
Cut each chicken breast in half, crosswise. Arrange a piece between two sheets of plastic wrap. Using a meat mallet, pound the chicken evenly to ¼ inch thick. Place on a platter and repeat with the rest of the chicken.
In a small bowl, whisk together the dressing ingredients.
Heat a grill pan over medium-high heat.
Brush avocado oil on both sides of chicken and season to taste with salt and pepper.
Grill chicken for about 4 minutes on each side.
Place salad ingredients in a large bowl, pour some of the dressing over and toss to combine.
Divide salad between two plates.
Add two chicken cutlets on top and season with salt and pepper.
Drizzle with the rest of the dressing.
Add a few shaved pieces of pecorino and serve.
Serves 2
Serves 2
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
