Chicken Paillard
INGREDIENTS:
- 【For The Chicken】 ㅤ ㅤ
- 1 Chicken Breast
- 2 cups Buttermilk
- ¼ tsp Salt
- ¼ tsp Black Pepper Powder
- 1 cup Bread Crumbs
- ½ cup Canola Oil
- 【For The Mustard Beurre Blanc】 ㅤ ㅤ
- 1 medium Shallots, diced
- 1 cup White Wine
- 1½ oz Butter
- 1 tbsp Dijon Mustard
- ¼ tsp Black Pepper
- ¼ tsp Salt
- 【For The Vegetables】 ㅤ ㅤ
- 4 Romaine Hearts
- 3 Zucchini Slices
- 5 Carrot Slices
- 5 Radish Slices
- ¼ cup Cherry Tomato
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 3 tbsp Shallot and Red Wine Vinegar
DIRECTIONS:
Step 1 For the Chicken:
Slice the chicken breast in half, and pound lightly to an even layer of meat. Soak the chicken in buttermilk, seasoned with salt and pepper for 20 minutes. Take the meat out of the buttermilk and dip it straight into the breadcrumbs. Pack it as tight as possible in the breadcrumbs.
Step 2 Fry the breaded chicken over medium heat for 3-4 minutes on each side, watching for golden brown color. Set aside on a paper towel to absorb excess oil.
Step 3 Mustard Beurre Blanc
In a saute pan with 3oz of dry white wine, add finely chopped shallots. Reduce the liquid until the alcohol is cooked out of the wine, but do not over-reduce it to syrup.
Step 4 Add 2-3 knobs of butter, one knob at a time, while constantly agitating the pan. The sauce should look shiny at this point. Add 1 tablespoon Dijon mustard, incorporate, and then set the sauce aside.
Step 5 For the Salad
Thinly slice all vegetables on a mandoline, or with a sharp knife. Store the vegetables in iced water. Chop romaine hearts to the desired size. Clean and rinse the romaine hearts and set them aside.
Step 6 Make a simple vinaigrette using shallot and red wine vinegar.
Step 7 Once chicken is cooked, and mustard sauce is prepared, toss salad with a touch of salt and pepper,
serve on the side.
China Coast salad dressing
1 Cup Mayonnaise
10 Tablespoons rice vinegar
4 Tablespoons white sugar
4 Tablespoons sesame oil
2 Tablespoons soy sauce
1/2 teaspoon garlic powder
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