The Student and Lemon Chicken Paillard

I've posted this recipe before, it is a family favorite in this house. 

Yesterday the 17 year old KidAdult asked me if I would teach him how to make it. Really? Okay. I'm all about self-sufficiency. 

The cook became the assistant and we set up the kitchen for a Paillard Lesson. He donned an apron (it took him a bit to choose an appropriate "man" apron, on my instruction washed his hands and the lesson began. 

Learning how to zest a lemon using a microplane

Dipping and breading the chicken

Learning about shallow frying and the dangers of hot oil and the joy of a proper kitchen hat

It's funny what conversations come up when you're busy in the kitchen. During the course of zesting and dipping and frying the newly trained chef happened to mention that he wanted to make this meal for his new "friend". 

Oh.

And he casually suggested that he'd like to make this on Saturday night and didn't I have plans to be out? Wasn't there a new movie I was just itching to see? 

Double Oh. 

The Paillard turned out beautifully and I guess I'll be going to the movies on Saturday night. I do hope there are leftovers when I get home.

Lemon Chicken Paillard with Mixed Green Salad (serves 4)

4 boneless, skinless chicken breasts

1 cup flour

2 or 3 eggs, slightly beaten with a splash of milk

2 cups panko bread crumbs

Zest of one lemon

Salt and freshly ground pepper

Dressing: (optional, a honey mustard or light Italian would go equally as well)

2 anchovy fillets

2 egg yolks**

2 cloves garlic, smashed

2 lemons, juiced

1/2 cup extra-virgin ollive oil

1/4 cup freshly grated parmesan

Salt and freshly ground black pepper

Salad:

1 cup grape tomatoes, halved

1 bag baby arugula

1/2 cup shredded carrots

5 artichoke hearts, halved

1 head Romaine, sliced

Any other green you want to add

Lemon wedges for garnish

Begin by pounding out the chicken breasts between 2 pieces of plastic wrap.

Hint: "pounding" is really not what you want to do. You want to "sweep" out from the center. Hit and sweep. You are really pulling the meat, not pounding it. You want a nice thin, even breast that will cook quickly and evenly.

Set up a breading station with 3 pie plates. In one place the flour, in the other place the egg and in the last, the panko. Season the flour, egg and panko with salt and pepper, add the lemon zest to the egg. Dip the chicken first in the flour, then the egg, then the panko. Set on a rack to dry for about 10 minutes.

Place about an inch of oil in a frying pan. Fry the chicken paillards in hot oil for approximately 3 minutes per side until crisp and golden. Drain well, season with salt and set aside.

For the dressing:

Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process until smooth. With the blender running on low, slowly drizzle in the olive oil. Stir in the parmesan and season with salt and pepper.

Mix all your ingredients for your salad together, add dressing and toss to coat.

Plating:

Place one paillard on a plate. Mound some salad on top. Garnish with a lemon wedge. Repeat with remaining paillard.

A Cook's Notes: If you are squeamish about raw egg yolks, use 2 tablespoons mayonnaise.