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PlayingChicken Paillard Francese
Chicken Paillard Francese
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Ingredients
4 boneless, skinless chicken breasts, butterflied and pounded very thin into large cutlets
Salt and pepper
1 1/2 cups all-purpose flour
4 eggs, beaten
About 3 tablespoons olive oil, to sauté chicken
1/2 cup Sancerre or Pinot Grigio
1 1/2 cups chicken stock
2 tablespoons butter
Juice of 2 lemons, divided
A handful flat-leaf parsley, finely chopped
1 teaspoon cornstarch or potato starch
4 cups arugula
EVOO- Extra Virgin Olive Oil, for drizzling
Flaky sea salt
Shaved Parmigiano-Reggiano
Yield
Serves: 4
Preparation
Preheat the oven to 300°F.
Season the chicken with salt and pepper. Set up two shallow dishes: one with flour, salt and pepper, and the second with the beaten eggs.
Heat a large skillet over medium to medium-high heat with olive oil, 3 turns of the pan. Set a rack on a baking sheet and place it near the stove. Coat chicken 2 pieces at a time first in the flour then the egg and place them gently into the pan. Sauté to golden, about 2 minutes on each side, then remove to the baking sheet. Repeat with the remaining chicken then place in the oven to finish cooking through, about 5-10 minutes.
In a medium saucepan over low to medium-low heat, heat wine and stock then melt in butter. Once butter melts, whisk in juice of 1 1/2 lemons and the parsley. In a small bowl, make a slurry out of a spoonful of warm sauce and the corn or potato starch. Add slurry back into the sauce and cook to thicken a bit, about 2 minutes.
Dress the arugula with remaining juice of 1/2 lemon, a couple drizzle of EVOO, sea salt, add a little shaved parm.
Serve chicken napped with sauce and topped with salad.
TikTok star Alexa Loebel is famous for her air fryer salads. Here's her most popular one, with marinated chicken, shaved Brussels sprouts, dates + Parm.
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