Cooking with Dan Recipe 1: Chicken Paillard
What do you get when you mix Bobbly Flay, Rachel Ray and Martha Stewart? Dan Elliott. Well, minus the jail time. This Chicken Paillard recipe is the first of four recipes he covered in our wild night of cooking. It’s hard to choose which recipe is my favorite but this one wins for simplicity and timing – how have I not made this before? And why don’t I regularly buy arugula? It’s so good! The best part is even the creamy parmesan dressing (similar to this one) for the salad is made at home with whole ingredients made of things I can pronounce.
Paillard literally means “pounded” so this is a pounded chicken recipe. You could easily do this with fish though to switch it up.
- 4 hormone-free chicken breasts
- 1 egg
- 1/2 cup flour
- 1 cup bread crumbs
- salt & pepper (to taste)
- 4 cups arugula
- Homemade parmesan dressing
- Prepare chicken by removing fat and slice larger breasts in half horizontally to create a thinner chicken (not always necessary). Pound the chicken out with a meat pounder to make it thin.
- Prep a skillet with olive oil and butter. Lightly salt and pepper each chicken breast. Then coat each chicken first in the egg, then flour, then bread crumbs. Cook chicken on the skillet thoroughly.
- Take a sip of your martini.
- While the chicken cooks, toss arugula in creamy parmesan dressing.
- To serve, put the cooked chicken on a plate and top with arugula.