Some classic French Cuisine chicken dishes include:
- Chicken Cordon Bleu
- Chicken Francese
- Chicken en Cocotte
- Poulet de Provencal
and then there’s Chicken Paillard.
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The word “paillard” is a French term that refers to a piece of meat (typically chicken or veal) that has been pounded thinly, which renders tender, juicy cooked meat.
Is it necessary to pound the meat thin? Well, yes. As pounding the meat has a two fold purpose:
1. It tenderizes the meat
2. It creates a thinner cut that cooks faster with less moisture loss
Chicken paillard is typically butterflied first, then seasoned with salt and pepper and pan-fried in butter.
This recipe though, has you butterfly the breast meat – marinate in blood orange juice – season with salt and pepper – dip in a egg bath – coat with Parmesan cheese. All before frying in a pan with butter.
This Chicken Paillard recipe is plated with blood orange segments and parsley.
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Blood Orange Chicken Paillard
4 blood oranges, peel m, remove pith and divide into segments
1 lb. chicken breast, skinless, boneless (about 2 large breasts)
1/4 tsp salt
1/4 tsp ground white pepper
1 large egg
3/4 cup finely grated Parmesan
2 tablespoons unsalted butter
Fresh parsley, chopped for garnish
Grate 1/2 tsp zest from 1 orange. Juice the orange into a medium bowl and add the zest. Segment the remaining 3 oranges: Using a sharp knife, slice both ends off and remove the peel and white pith.
Set a fine-mesh sieve over the bowl. Working over the sieve, cut the orange segments from their surrounding membranes. Squeeze juice out of the membranes and peel before discarding.
Set the orange segments snd juice aside.
Cut chicken breasts in half horizontally (you should have 4 pieces).
Place chicken breast halves between sheets of plastic wrap and pound with a meat mallet or heavy skillet until about 1/4 inch thick.
Pour the blood orange juice with zest into a zip lock bag then place chicken pieces into juice. Close the bag and let chicken marinate in the juice for about 15 minutes.
Remove chicken cutlets to a large plate and season with salt and white pepper.
Beat egg in a shallow dish. Place Parmesan on a plate. Dip the chicken into the egg, then dredge lightly in the Parmesan, pressing to help it adhere.
Heat oil and 1 tbsp. butter in a large nonstick or cast-iron skillet over medium-high heat. Add the chicken and cook, flipping once, until golden and cooked through, 5-7 minutes total. Remove to a plate.
Serve the chicken topped with the blood orange segments and chopped parsley.
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