Two Years Ago: Cold Sesame Noodles with Cucumber
Paillard (pie-yar) is just a fancy term for a chicken or veal cutlet that's been pounded until it's thin and then grilled or sauted. It's often cooked in a skillet with the pan drippings used to make a sauce, but I like this particular recipe because it's healthier - the additional flavor comes from seasonings, greens and a mustardy vinaigrette instead of a butter sauce. It's a very quick, elegant and healthy weeknight dinner.
My inspiration for making it this week was the container of baby kale that I found at the grocery store. Baby kale? Totally cute, ridiculously healthy, tender and delicious. If you can find it, try it, but if you can't, use arugula for a similar tender-yet-slightly-bitter taste.
All you have to do is toast some nuts, gently pound the chicken, make the vinaigrette, cook the chicken for about 4 minutes, and toss the greens. I think it took less than 30 minutes from start to finish.
One last note about pine nuts: I added them here because I thought they would go perfectly, and they did. However, there must be a worldwide pine nut shortage because they're expensive and hard to find at the moment, so feel free to substitute toasted almonds or walnuts.
2 large or 4 small boneless skinless chicken breast halves
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
Grated zest and juice of ½ lemon
½ teaspoon grainy mustard
8 cups baby kale, baby arugula, or mixed greens
Shaved parmesan cheese
½ cup toasted pine nuts
To make the dressing, whisk the lemon zest and juice, mustard, and 2 tablespoons olive oil in a bowl until combined (or shake in a small jar). Season with salt and pepper to taste; set aside.
Preheat a grill pan, outdoor grill, or large nonstick pan to medium high.
If using large chicken breasts, cut each in half horizontally to make two cutlets. Place the chicken breasts between two pieces of plastic wrap and pound gently using a meat hammer until each is an even thickness and quite thin – about ¼”. Remove the chicken pieces from the plastic and drizzle them with 1 tablespoon of olive oil, massaging it into both sides with your hands. Sprinkle both sides with salt, pepper and garlic powder.
If using a nonstick pan, coat lightly with oil. Grill or sauté the chicken pieces for 2-3 minutes per side until cooked through. Place on individual plates
Combine the greens with just enough dressing to coat lightly, then mound on top of the chicken. Top with parmesan shavings, toasted pine nuts and additional freshly ground black pepper.