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.






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.






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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