Paillard of Chicken
A paillard is a thin slice of meat or chicken that is quickly sautéed. In this version, the slices of chicken are dredged and coated in an herbed, whole wheat breadcrumb mixture.
Yield: 8 servings (serving size: 1 chicken breast half)
More From Oxmoor House
Amount per serving
- Calories: 295
- Calories from fat: 0.0%
- Fat: 6.9g
- Saturated fat: 1.5g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 43.6g
- Carbohydrate: 13g
- Fiber: 2.1g
- Cholesterol: 100mg
- Iron: 2.3mg
- Sodium: 321mg
- Calcium: 58mg
- 5 slices whole wheat bread
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 8 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup fresh lemon juice
- 1/3 cup whole wheat flour
- 1 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rubbed sage
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 3 large egg whites, lightly beaten
- 2 tablespoons olive oil, divided
- 1. Place bread in a food processor; process 30 seconds or until crumbly. Combine breadcrumbs, cheese, and parsley; set aside.
- 2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush both sides of chicken with lemon juice. Combine flour and next 4 ingredients in a large zip-top plastic bag. Add chicken, and seal bag; shake to coat.
- 3. Sprinkle both sides of chicken with salt. Dip chicken in egg white; dredge in breadcrumb mixture.
- 4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 chicken breast halves; cook 4 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining oil and chicken.
- carbo rating: 11
Only you will be able to view, print, and edit this note.Add Note