Chicken has become my go-to meat choice now that I’ve had two stents put in during the past five years. And I’m constantly searching for more ways to cook it, as you can see on my recipe page. I recently saw this recipe for chicken paillard and I thought, what is a paillard and is it tasty?
Bon Appetit magazine seems to think it is, and for the record, a paillard is simply a piece of meat pounded flat, usually between two pieces of wax paper.
This chicken paillard includes the following (as always, leave out the salt:
2 large skinless, boneless chicken breasts (about 8 ounces each)
Kosher salt,freshly ground pepper [leave out the salt]
5 tablespoons olive oil
½ small head of cabbage, very thinly sliced (about 4 cups)
½ small red onion, very thinly sliced
½ teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
You pound the chicken into a cutlet, cook it in the olive oil about four minutes or until done and then mix the other ingredients (plus some of the olive oil) together and serve over the chicken to give it some flavor and a side dish.
It sounds incredibly simple and quick, plus now you have a new word for your cooking vocabulary.