Chicken Paillard

Name: Chicken Paillard
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 servings
Cuisine: American
Ingredients: ㅤ ㅤFor The Chicken; 1 Chicken Breast; 2 cup Buttermilk; 1/4 tsp. Salt; 1/4 tsp. Black Pepper Powder; 1 cup Bread Crumbs; 1/2 cup Canola Oil; ㅤ ㅤFor The Mustard Beurre Blanc; 1 medium Shallots, diced; 1 cup White Wine; 1½ oz. Butter; 1 tbsp. Dijon Mustard; 1/4 tsp. Black Pepper; 1/4 tsp. Salt; ㅤ ㅤFor The Vegetables; 4 Romaine Hearts; 3 Zucchini Slices; 5 Carrot Slices; 5 Radish Slices; 1/4 cup Cherry Tomato; 1/4 tsp. Salt; 1/4 tsp. Black Pepper; 3 tbsp. Shallot and Red Wine Vinegar

Chicken Paillard is a delicious dish of breaded chicken breast. This recipe will show you how to make a whole meal with Chicken Paillard, Mustard Beurre Blanc and a refreshing salad on the side.

Chef Weston Ludeke

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 20 min

TOTAL TIME: 50 min

1 SERVING

Ingredients:

ㅤ ㅤFor The Chicken
1 Chicken Breast
2 cup Buttermilk
1/4 tsp. Salt
1/4 tsp. Black Pepper Powder
1 cup Bread Crumbs
1/2 cup Canola Oil
ㅤ ㅤFor The Mustard Beurre Blanc
1 medium Shallots, diced
1 cup White Wine
1½ oz. Butter
1 tbsp. Dijon Mustard
1/4 tsp. Black Pepper
1/4 tsp. Salt
ㅤ ㅤFor The Vegetables
4 Romaine Hearts
3 Zucchini Slices
5 Carrot Slices
5 Radish Slices
1/4 cup Cherry Tomato
1/4 tsp. Salt
1/4 tsp. Black Pepper
3 tbsp. Shallot and Red Wine Vinegar

Directions:

Step 1 For the Chicken:

Slice the chicken breast in half, and pound lightly to an even layer of meat. Soak the chicken in buttermilk, seasoned with salt and pepper for 20 minutes. Take the meat out of the buttermilk and dip it straight into the breadcrumbs. Pack it as tight as possible in the breadcrumbs.

Step 2

Fry the breaded chicken over medium heat for 3-4 minutes on each side, watching for golden brown color. Set aside on a paper towel to absorb excess oil.

Step 3 Mustard Beurre Blanc

In a saute pan with 3oz of dry white wine, add finely chopped shallots. Reduce the liquid until the alcohol is cooked out of the wine, but do not over-reduce it to syrup.

Step 4

Add 2-3 knobs of butter, one knob at a time, while constantly agitating the pan. The sauce should look shiny at this point. Add 1 tablespoon Dijon mustard, incorporate, and then set the sauce aside.

Step 5 For the Salad

Thinly slice all vegetables on a mandoline, or with a sharp knife. Store the vegetables in iced water. Chop romaine hearts to the desired size. Clean and rinse the romaine hearts and set them aside.

Step 6