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<b>Chicken Paillard Salad with Tomatoes and Basil</b> <p>Serves 4 to 6</p> <p>A paillard, a French term that is often seen on Italian restaurant menus, is a thinly pounded piece of meat or chicken. It cooks fast and is usually highly seasoned due to the larger surface area.</p> <ul> <li>2 1/2 to 3 pounds skinless, boneless chicken breast halves Salt and ground black pepper</li> <li>1/4 cup (1 ounce) grated Parmesan cheese</li> <li>1/4 cup plain dry bread crumbs Olive oil</li> <li>2 tablespoons lemon juice</li> <li>1 bag (10 ounces) washed mixed greens</li> <li>2 medium-large tomatoes, cut in wedges</li> <li>1 bunch scallions, all parts, sliced</li> <li>1 cup slivered fresh basil leaves</li> </ul> <p>Lay the chicken breasts on a work surface. With a scaloppine pounder or heavy skillet, flatten to 1/2-inch thickness. Season with salt and pepper. Sprinkle with the cheese and bread crumbs on both sides, pressing to adhere.</p> <p>Glaze a large sauté pan, stove-top griddle, or grill pan with oil. Set over high heat. Sear the breasts for about 4 minutes each side in 2 batches if necessary, or until well browned and no longer pink in the middle. Press down occasionally with a pancake turn

Author

Sanders, Sharon, Berman, Carol A.

Publisher

Pergola West; Pergola West Inc

Published

2001

Language

EN

ISBN

9780970298133