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Chicken Paillard

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Chicken Paillard
Chicken Paillard
Main ingredientschicken

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 : Starbucks Corporation, Honey, Kreplach
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References[edit]

  1. 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. 2.0 2.1 Eats, Serious. "How to Prep a Chicken Paillard". seriouseats.com. Retrieved 22 December 2016.
  3. "Chicken Paillard With Parmesan Bread Crumbs Recipe". nytimes.com. Retrieved 22 December 2016.



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