TFF: I'm not against chicken

I'm really not against chicken at all, despite the lack of enthusiasm for roast chickens. I love all different kinds of chicken dishes.

So I had to try this recipe from Tyler for Chicken Paillard. Had to. Look at it. Thin chicken breasts, panko crumbs, tender on the outside, crispy on the inside. What good chicken is supposed to be.

And exactly what this recipe turned out. Chicken good enough that when I reheated some the next day for my children, they inhaled it. And asked for more.

Now that is a winning recipe.

Actually, now that I think about it, I bet this would work great in their lunch boxes. They would think they were getting chicken fingers!

I did not make the dressing to go along with this recipe. I wasn't feeling great that day and did not want to mess with raw eggs when I wasn't feeling well. Which won't stop me some other time, I'll make it eventually.

Chicken Paillard with Creamy Parmesan Dressing
from Tyler Florence, as found on FoodNetwork

For the chicken:

4 boneless, skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with splash milk
2 cups panko bread crumbs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

For the dressing (which I did not make this time):

2 anchovy fillets
2 egg yolks
2 clove garlic, smashed
2 lemons, juiced
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

For the salad (which I also did not make, yet):

1 cup organic grape tomatoes, halved
1 bag fresh baby arugala
1/2 pound fresh mozzarella cheese, boccancini, halved
Shaved Parmesan, for garnish
Lemon wedges, for garnish
Extra-virgin olive oil, for drizzling

For the chicken:

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

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts 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.

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.

For the dressing:

Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

This is my entry this week for Tyler Florence Fridays. (Even though it is not yet Friday. I wanted to be early. Early is good.) The round up can be seen each Friday at Tyler Florence Friday, the blog.