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Difficulty: Easy
Category: Main-Dish
Steps: 5
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Jul 10, 2019 . 1 lemon, juiced 1 small shallot, chopped 2 teaspoons extra-virgin olive oil 1 clove garlic, crushed Salad: 1 lemon, juiced 1 tablespoon red wine …
Total Time: 34 mins
Category: Salad
Calories: 280 per serving
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Paillard definition: a thin slice of meat | Meaning, pronunciation, translations and examples
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For the slaw, whisk up dressing, add fennel, carrots and celery, combine. For the Paillard, season the chicken cutlets with salt, pepper and a little smoked paprika. Heat olive oil in large nonstick skillet over medium-high heat, brown chicken 2 at a time, 3 minutes on first side and 1 to 2 on flip side, remove to a plate and repeat.
Directions. 2. Season chicken Paillards on both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add Paillards and saute on one side until golden brown, about 2 minutes. Reduce heat to medium.
Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying. Shallow fry the Paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are.
Shallow fry the Paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.