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Sunday, April 2, 2017


Paillard is a fancy word that simply means something fl attened. Chicken paillards
are often breaded and fried, but here we simply season the chicken,
quickly grill it, and serve it over lightly dressed arugula. Talk about fl avors
that really pop! The trick is not to overcook the chicken so that it stays wonderfully
tender and juicy.

Four 6- to 8- ounce boneless, skinless chicken breast halves 5 ounces fresh arugula or baby
greens, tough stems removed, rinsed and spun dry
3 tablespoons plus 2 teaspoons extra- virgin olive oil, plus more for serving
2 1⁄2 teaspoons freshly squeezed lemon juice, plus more for serving
1 3⁄4 teaspoons salt
Freshly ground black pepper
Emeril’s Original Essence or Creole Seasoning (page 25)
1⁄4 cup coarsely grated Parmigiano- Reggiano cheese

1. Preheat a grill to high, and lightly coat the grate with oil.
2. Place each chicken breast half between two sheets of plastic wrap. With the fl at side of a meat mallet or the side of a cleaver, working from the center of the meat outward, gently pound it to a thickness of 1 ⁄4 inch. Refrigerate, still between the plastic wrap, for at least 5 minutes.
3. In a large bowl, combine the arugula, 1 tablespoon of the olive oil, 1 teaspoon of the lemon juice,
1 ⁄4 teaspoon of the salt, and a pinch of black pepper. Toss gently to combine. Adjust the seasoning to taste, and divide the greens among four large plates.
4. In a small bowl, combine the remaining 2 tablespoons plus 2 teaspoons olive oil with the remaining 1-1 ⁄2 teaspoons lemon juice, 1 ⁄2 teaspoon of the salt, and a pinch of black pepper. Stir to blend.
5. Remove the top piece of plastic wrap from each chicken breast. Rub about 3 ⁄4 teaspoon of the olive oil mixture over the exposed side and season it lightly with Original Essence. Season each chicken breast on both sides with 1 ⁄4 teaspoon of the remaining salt.
6. Carefully place the chicken, oiled side down, on the hot grill and quickly peel away the remaining
piece of plastic wrap. Using a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub it evenly over the meat. Cook until the chicken is fi rm to the touch and just cooked through, 1 to 2 minutes per side.
7. To serve, place 1 chicken breast in the center of each arugula salad, and drizzle each one lightly with additional extra- virgin olive oil and fresh lemon juice. Sprinkle 1 tablespoon of the grated Parmesan on top of each serving, and serve immediately.
4 servings

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