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13 April 2006

Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary (Suzanne Goin)

Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary
Adapted from Sunday Suppers at Lucques, by Suzanne Goin

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 extra large egg
3 cups panko (Japanese breadcrumbs)
3/4 cup Parmigiano-Reggiano
6 tablespoons extra-virgin olive oil
6 tablespoons sweet butter
2 cloves garlic, sliced
2 heads escarole
1 lemon, zest finely grated
2 tablespoons capers
1 sprig of rosemary
Kosher salt and black pepper

Butterfly the chicken breasts and pound them with a mallet to form thin paillards. Next, create an assembly line for coating the chicken. Place the flour on a plate and season with salt and pepper. Beat the egg in a shallow bowl. Toss the panko with the Parmigiano and pile on another plate.

You will probably only have room in your pan to cook the chicken in two batches. Dredge the chicken breasts in the flour, then the egg and the panko mixture, coating the meat completely. Add the chicken to a a saute pan that has been heated over high heat two tablespoons of olive oil and one tablespoon of butter. Cook the chicken until golden brown on each side and cooked through and remove (if the chicken does not cook through before the panko threatens to burn, remove the chicken and cook it in the oven at 350-400 degrees until cooked). Repeat for the second batch.

Add two tablespoons of olive oil to the pan, along with the rosemary and garlic. Discard the rosemary once the garlic has turned a light golden color and add the escarole. Season with salt and pepper until the leaves have wilted. Add a squeeze of lemon juice, remove from the pan to a serving platter, and top with the cooked chicken breasts.

Wipe out the pan with paper towel and, under medium heat, and the remaining butter and cook until brown and nutty. Remove from the heat, add the capers, lemon zest, and another squeeze of lemon juice. Spoon the brown butter mixture over the chicken and escarole and serve.