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Big Black Dog: TFF -- Chicken Paillard with Creamy Parmesan Salad

May 29, 2009

TFF -- Chicken Paillard with Creamy Parmesan Salad


******Bad Breath Warning******


I am not much of a salad person but there are a few salads that I thoroughly enjoy and one is a good Caesar Salad. I know Tyler calls his salad Creamy Parmesan but it's really a darn good Caesar! And you will most definitely have some wicked breath after enjoying it. Just spread the goodness around and make sure that everyone at the table gets their fair share!

I made my own version of Chicken Paillard dredged in flour and Pecan meal and the recipe is below. When the chicken had cooled, I cut it into bite-sized pieces and then mixed the chicken into the salad.

And for the salad I used a bag of Spring Ready Mixed Salad Greens and added some chopped Green Onions and fresh minced Parsley. For the dressing I added some fresh minced Basil and Tarragon and substituted Anchovy Paste for the whole Anchovy Fillets. And I only used the juice of 1 lemon which yielded over 1/4 c. of fresh lemon juice which was plenty.



salad3



Sauteed Chicken Breasts with Pecan Meal
Recipe developed by Big-Black-Dog

2 boneless chicken breasts
1 TBL butter
2-3 TBL EVOO
1/2 c. flour
1/2 c. ground pecan meal
Salt and Pepper, to taste

Mix pecan meal, salt and pepper and flour. Dredge chicken breasts in pecan/flour mix until breast is completely coated.

Heat butter in heavy bottomed pan. When butter has melted, add EVOO and wait a minute until oil is thoroughly heated. Add chicken breast and saute over medium heat, turning once. Chicken breasts are done when juices run clear.



Chicken Paillard with Creamy Parmesan Salad
Recipe adapted by Tyler Florence

Chicken:

* 4 boneless, skinless chicken breasts
* 1 cup all-purpose flour
* 4 eggs, whipped slightly with splash milk
* 2 cups panko bread crumbs
* Salt and freshly ground black pepper
* 2 tablespoons extra-virgin olive oil

Dressing:

* 2 anchovy fillets (I used rounded 1 tsp Anchovy Paste)
* 2 egg yolks*
* 2 clove garlic, smashed
* 2 lemons, juiced (I only used 1 lemon)
* 1/2 cup extra-virgin olive oil
* 1/4 cup freshly grated Parmesan
* Salt and freshly ground black pepper

Option: 4 minced fresh Basil leaves and 2 sprigs of fresh minced Tarragon

Salad:

* 1 cup organic grape tomatoes, halved
* 1 bag fresh baby arugala
* 1/2 pound fresh mozzarella cheese, boccancini, halved
* Shaved Parmesan, for garnish
* Lemon wedges, for garnish
* Extra-virgin olive oil, for drizzling

For the chicken:

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. 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.

Shallow 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.

For the dressing:

Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved Parmesan cheese, a wedge of lemon and a drizzle of olive oil.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.



Salad2



Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





While making the salad I did enjoy a glass of my new favorite Red Wine, De Bortoli Petite Sirah. It is so good and only $5.99 a bottle. Do you believe that price! I'm getting more on Saturday. It's not a wine I'd get for a special dinner party but for our family dinners, Sunday through Thursday, it's just great!








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19 Comments:

Blogger Keetha said...

I wish I could eat it right off the computer screen right now.

May 29, 2009 at 3:58 AM  
Blogger Natashya said...

A wonderful meal!
I love every part of it, invite me over next time!

May 29, 2009 at 5:33 AM  
Blogger glamah16 said...

Love that type of salad. And that's a great deal for the wine!Glad you didn't omit the anchovies!

May 29, 2009 at 8:14 AM  
Anonymous Kayte said...

If Natashya is coming, and you are serving this, please let me come, too! This is just absolutely the best looking thing I have seen all week...so right up my alley of tastes. Drooling over here, and it isn't even lunch.

May 29, 2009 at 8:56 AM  
Anonymous Megan said...

Ha ha , when I made that chicken I didn't try the dressing - but now I have to because my kids love a good caesar! Thanks for the warning, though. I'll have to serve mint ice cream for dessert!

May 29, 2009 at 9:02 AM  
Blogger Debbie said...

That looks delicious and very tasty indeed!

May 29, 2009 at 9:18 AM  
Blogger xinex said...

Looks very good. Will try it for sure. Thanks for the recipe....Christine

May 29, 2009 at 10:24 AM  
Blogger Florida Sue said...

Yup, I am clipping this recipe too. It is definitely something that we would love. Thanks for the suggestion of chilling the breaded chicken. I have had trouble with the Panko slipping off. I love your choice of wine at a reasonable thrifty price.

Cheers!
Sue.

May 29, 2009 at 12:28 PM  
Blogger Debinhawaii said...

Yum! I have been craving a good Caesar-style salad lately. This looks delicious--love the pecan meal crust too!

May 29, 2009 at 1:00 PM  
Blogger Elyse said...

Ooo, this salad does sound amazing! I love Caesar; I don't care if it gives me bad breath--it's way too good to ever pass up. I've never really made my own before, so I'll have to give this a try. It certainly looks delicious!

May 29, 2009 at 2:51 PM  
Blogger ARLENE said...

Only a Philistine would say that garlic breath is bad; I'm with you on loving a good Caesar salad, garlic breath be damned. Looks like a great dinner.

May 29, 2009 at 7:15 PM  
Blogger Kathleen said...

I love salads like that for dinner!
It looks delicious!

May 29, 2009 at 7:32 PM  
Blogger Kirti said...

LOL...I like your bad breath warning...
that, however, would not keep me away from this deliciousness!

May 29, 2009 at 10:12 PM  
Anonymous karen said...

lol at the big warning, everything looks and sounds amazing. $5.99 for wine you like to drink - sweet! i wonder if i can find that brand.

May 30, 2009 at 7:31 AM  
Blogger Marta said...

Great recipes!!! I love caesar salad, but I like making my own dressing, like you have here. I love your recipe with the pecan meal and the variations you've made to Tyler's recipe. Chicken Caesar is TOTALLY worth the bad breath!!! Just gotta make sure everyone in the room eats it as well, to be even ;)

May 30, 2009 at 10:53 AM  
Blogger Kim said...

Sounds and looks great. Salad and wine sounds like just what I need!

May 30, 2009 at 11:14 AM  
Blogger Jenny said...

One word - YUM!

May 30, 2009 at 2:51 PM  
Blogger Jeff said...

Screw the bad breath and give me seconds.

Great spring salad and so many wonderful flavors involved that makes the protein shake I just consumed seem like ehh...

Nicely done!

June 2, 2009 at 7:30 AM  
Anonymous Anonymous said...

Yum! That looks so delicious! I love that wine too! It's such a good value! I drink the DB chardonnay all the time.

June 2, 2009 at 3:10 PM  

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