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.
Oxmoor House JANUARY 2005
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
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