An il Fustino recipe

For more recipes visit ilfustino.com

Laura & Jody Kirkley

Serve with fresh artisan bread.

Serves: 4

Chicken Paillard with Arugula Salad


INGREDIENTS

CHICKEN PAILLARD
4 boneless skinless chicken breasts - sliced or pounded 1/4" thick
1 cup, all-purpose flour
4 large, eggs - whipped slightly with a splash of milk
2 cups, panko bread crumbs
salt and freshly ground pepper
2 tablespoons, il Fustino Arbequina EVOO
DRESSING
1/2 cup, il Fustino Arbequina EVOO
salt and freshly ground pepper
SALAD
1 cup, grape tomatoes or cherry tomatoes
2 bulbs, fennel - shaved
1 bag, fresh baby arugula
1/2 pound, fresh mozzarella cheese - sliced 1/2-inch thick
GARNISH
Parmesan cheese - shaved
lemon wedges

METHOD

  1. TOMATOES
  2. Preheat oven to 350 degrees
  3. Drizzle tomatoes with extra virgin olive oil, salt, and pepper - toss to coat
  4. Turn onto shallow foil lined pan
  5. Bake in preheated oven at 350 degrees for 20 minutes
  6. Remove from oven and let stand
  7. CHICKEN PAILLARD
  8. Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap
  9. Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breast in flour, egg then panko. 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.
  10. 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.
  11. SALAD
  12. In large salad bowl toss together: arugula, fennel, mozzarella cheese and tomatoes
  13. SERVE
  14. Plate salad, dress with extra virgin olive oil, pinch of salt and grind of fresh ground pepper
  15. Serve one or two Paillard with each plating
  16. Garnish with Parmesan cheese and lemon wedges
  17. Finally splash with additional helping of extra virgin olive oil