Chicken Paillard With Parmesan Bread Crumbs Recipe
"This recipe doesn’t take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter At the end, you’ll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed...."
INGREDIENTS
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6 boneless, skinless chicken breasts
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3/4 cup all-purpose flour
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3 large eggs
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4 1/2 cups fresh, soft bread crumbs
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1 cup finely grated Parmigiano-Reggiano
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6 tablespoons finely chopped flat-leaf parsley
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Kosher salt
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black pepper
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6 tablespoons extra virgin olive oil
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12 tablespoons (1 1/2 sticks) unsalted butter
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1 rosemary sprig, broken in half
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1 dried chile d’arbol, broken in half
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2 cloves garlic, sliced
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2 heads escarole, core removed, leaves separated and cleaned
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Lemon wedge, for seasoning
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2 tablespoons chopped capers
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Finely grated zest of 1 lemon
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