This is what I like to call a total fake out dinner. Looks somewhat fancy, but in reality, took little time to make and packs a lot of flavor with just a few ingredients. The secret to this particular fake out? The paillard. Paillard is just a really fancy way to say “pound out a piece of meat until it’s really thin.” The bonus besides sounding fancy? Because your protein is so much thinner, it takes far, far less time to cook. Weeknight dinner jackpot!
For this recipe, I was feeling inspired by an item I saw on the Fig+Olive menu last week while lunching with Hitha, and decided to re-create my own version at home. Joe pitched in and helped me make the pomodoro mixture while I worked on the chicken (hint: if two of you are making this dinner, it’ll come together in 20 minutes, easily). Using herbs from our little terrace garden, I quickly breaded and fried chicken paillairds. Then, I topped it with fresh baby arugula, and the pomodoro. Dress it a little, and that’s literally it. Dinner is served — and it’s so, so good.
Joe is still doing some paleo challenge through his gym, so he asked for no breading (just an herb coating) and no garnish of parmesan at the end (writing this makes me sad). I’m happy to report that he still found the entire thing delicious…though having had a bite of his and a bite of mine, there’s something about breaded pan fried chicken that just works! Here’s how you make it: Read more »