Chicken Paillard
From EverybodyWiki Bios & Wiki
 Chicken Paillard | |
| Main ingredients | chicken |
|---|---|
Chicken Paillard is pounded thin and cooked on a grill. Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.[1] In France, it has been largely replaced by the word escalope.[1][2][3]
Method[edit]
- Pound chicken until 1/2-inch thick.[2]
- Season with salt and pepper.
- Dust with flour.
- Clarify butter in a small saucepan.
- Brown chicken in a skillet with butter.
- Roast chicken in skillet in oven
See also[edit]
Other articles of the topic Food : Honey, Starbucks Corporation, Kreplach
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References[edit]
- ↑ 1.0 1.1 Zeldes, Leah A. (2010-09-22). "Eat this! Paillard, pounded meat, quick and versatile". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-11-17.
- ↑ 2.0 2.1 Eats, Serious. "How to Prep a Chicken Paillard". seriouseats.com. Retrieved 22 December 2016.
- ↑ "Chicken Paillard With Parmesan Bread Crumbs Recipe". nytimes.com. Retrieved 22 December 2016.
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