Chicken Paillard with Tri-Color Salad & Roasted Grape Vinaigrette
Chef Tyler Florence
This delicious recipe was featured at the Williams-Sonoma 2022 Wellness Retreat.
1 bunch seedless red grapes
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small shallot sliced
1 tsp fresh thyme leaves
1/2 cup red wine vinegar
1/2 tsp sugar
1 tsp Dijon mustard
1 cup extra-virgin olive oil
2 large boneless, skinless chicken breasts
2 cups all-purpose flour
3 cups breadcrumbs
1 cup olive oil, for frying
1 head of radicchio
3 oz baby arugula
2-3 heads Belgian endive
1/4 bunch fresh parsley leaves
1/2 cup roasted pistachios
4 oz goat cheese, crumbled
NanoBond Sauté Pan
PRODUCTS TO USE:
Preheat an oven to 400°F. Place the grapes on a baking sheet and lightly spray them with canola oil. Season with salt and pepper and place into the oven for 8 to 10 minutes, just until the grapes darken and are beginning to burst.
Remove the grapes from the oven. Remove and discard the stems and divide the grapes in half.
Take half of the grapes and place into a food processor with the sliced shallot, fresh thyme leaves, red wine vinegar, sugar, salt and Dijon mustard. Blend the ingredients for about 30 seconds until everything comes together into a purple pulp-like consistency.
Fold the grape mixture into the olive oil to make a “broken” vinaigrette. Season to taste.
To make the chicken, cut the chicken breasts in half horizontally to create 4 pieces. Place the chicken breasts in between a few pieces of plastic wrap drizzled with a touch of olive oil. Using the flat side of a meat tenderizer, pound out the chicken until it is about 1/3 inch thick.
Gather 3 dishes. Place the flour into one dish and season with salt and pepper. Whisk the eggs and pour into the second dish. Place the breadcrumbs into the third dish. Coat the pounded chicken in the seasoned flour, then transfer it to the egg wash. Fully coat with the eggs and then crust the chicken in the breadcrumbs, making sure that the meat is fully breaded. Repeat this step for the remaining breast pieces.
Heat a sauté pan with olive oil over medium heat until it begins to shimmer. Place the cutlets into the oil and fry until golden brown, 1 to 2 minutes per side.
Once cooked, place the chicken on a plate or tray lined with a paper towel to soak up any residual oil. Season with salt and pepper.
To make the salad, mix the three lettuces together and fold in half of the parsley leaves.
Place the chicken on a plate or large platter if serving family-style. Place the lettuces on top of the chicken. Drizzle the dressing over the top of the salad and chicken. Place the other half of the roasted grapes onto the salad. Sprinkle the pistachios and goat cheese over the top of the salad and garnish with the remaining parsley leaves. Serves 4.