Chicken Paillard with Pan-Roasted Tomatoes
There was never a time that I didn't love food or cooking, but I'll never forget the moment I started to really get fascinated by cooking and it was when I used to watch Food Network for hours on end, particularly, when Tyler's Ultimate was on.
If you remember Tyler's Ultimate, it seriously was one of the best cooking shows to have ever aired. Like the name suggests, Tyler Florence would whip up the ultimate version of classic recipes like chicken Parmesan, fajitas, ribs...you name it! And he wasn't kidding, either. Each recipe he created really was the ultimate recipe I could've envisioned. My mouth watered every time I watched it and it wasn’t just from Tyler himself….I mean, come on.
I'll never forget the episode where he made Tyler's Ultimate Chicken Paillard. What is this "Paillard" you speak of, Tyler? Essentially it was a thin cutlet of chicken breast, breaded and lightly pan-fried to create a super crisp, tender chicken breast. But Tyler did it in the ultimate fashion: seasoning every layer, cooking the chicken to crispy perfection, then seasoning the chicken breasts when they were hot as well as squeezing them with fresh lemon juice. The lightly dressed arugula salad he placed on top sealed the deal.
It was Tyler's attention to detail and perfect seasoning that got me super into cooking in a different way than I had been before. I learned to not just follow recipes, but to really know my ingredients and when to make them shine in all their glory. When to really get creative and have fun with cooking! So, thank you, Tyler!!
My Hungry Ali spin on this scrumptious chicken paillard is still as crispy, crunchy and well-seasoned ever. Finished with a perfect arugula salad and some juicy, pan-roasted tomatoes, it’s truly the ultimate meal.
Chicken Paillard with Pan-Roasted Tomatoes
Inspired by Tyler Florence's Chicken Paillard with Creamy Parmesan Salad
Serves 2
Ingredients
2 boneless, skinless chicken breasts (or one really big one)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko bread crumbs
Salt and freshly ground black pepper
4 tablespoons olive oil
1 lemon
2 cups arugula
1/4 shaved Parmesan
1 teaspoon white balsamic vinegar
2 garlic cloves, minced
1 cup cherry or grape tomatoes
Directions
Butterfly the chicken breast carefully with a knife. Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Set aside and refrigerate for about 15 minutes.
Heat oil in a large skillet over medium high heat. Cook chicken for about 4 minutes on each side, until no longer pink and the chicken is crisp and golden. Set aside on a paper towel lined plate and immediately season with more salt and fresh lemon juice.
In the same pan, heat 1 tablespoon of oil over medium high heat. Add garlic and tomatoes and stir to cook for about 3 minutes on medium-high heat, until tomatoes start to blister. Be careful not to burn garlic - stir frequently! Reduce heat and cook for another 8-10 minutes, stirring occasionally, until tomatoes start to soften. Remove from heat and set aside.
In a medium bowl, toss arugula with balsamic vinegar, olive oil, salt and pepper. Set on top of Chicken Paillard and
