CHICKEN PAILLARD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
- Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
- Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
- To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
- *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.
PAILLARDS OF TURKEY WITH ASPARAGUS, HERB AND CHILI SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, appetizer
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Blanch the asparagus in lightly salted, boiling water for 1 minute. Drain and rinse under cold running water. Drain again and pat dry. Toss with remaining salad ingredients and set aside.
- Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Let turkey rest, then slice into 4 pieces. Sprinkle the salt in the skillet. Add the turkey and saute until cooked through, about 1 1/2 minutes per side.
- Remove the turkey from the pan and squeeze the juice of the lime over it. Place 1 piece of turkey on each of 4 plates, top with the salad and serve immediately.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 402 milligrams, Sugar 2 grams
TURKEY PAILLARD SANDWICH
Paillards are quickly cooked, thin scallops of meat. In this recipe tender pieces of turkey breast are marinated and used in a simple, savory sandwich.
Provided by Martha Stewart
Categories Turkey Recipes
Number Of Ingredients 10
Steps:
- Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 3/4-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to a 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Cover with plastic wrap, and refrigerate for 2 hours.
- Preheat a grill or grill pan to medium hot. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
- Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.
More about "turkey paillard recipes"
CHICKEN PAILLARD WITH SHALLOT BUTTER SAUCE AND ARUGULA SALAD
From zestfulkitchen.com
TURKEY PAILLARD ( CUTLET ) - YOUTUBE
From youtube.com
TURKEY PAILLARDS WITH CRANBERRY PICCATA SAUCE
From beyondtype1.org
GRILLED TURKEY PAILLARD WITH ARUGULA CAPER PESTO - BUTTERBALL
From butterball.ca
TURKEY SLIDERS RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
GREEK-STYLE GRILLED CHICKEN PAILLARD RECIPE - PAMELA SALZMAN
From pamelasalzman.com
TURKEY PAILLARDS WITH PASTA AND PEAS IN LEMON SAUCE RECIPE
From latimes.com
HERB CRUSTED TURKEY PAILLARD WITH CRAYFISH HASH & ASPARAGUS
From eatturkey.org
TURKEY PAILLARDS WITH CRANBERRY PICCATA SAUCE - THE DAILY MEAL
From thedailymeal.com
TURKEY PAILLARD ARUGULA SALAD - CITYLINE
From cityline.tv
TURKEY PAILLARD WITH PECANS RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
EASY CHICKEN PAILLARD | FROM SCRATCH FAST
From fromscratchfast.com
GRILLED TURKEY PAILLARDS WITH JALAPEñOS AND GARLIC RECIPE
From cookingindex.com
CHICKEN PAILLARD WITH LEMON-DIJON VINAIGRETTE - CRAVING CALIFORNIA
From cravingcalifornia.com
BALSAMIC TURKEY PAILLARD | THE RECIPES OF AIA
From aiafood.com
FRENCH IN A FLASH: DIJON PORK PAILLARD WITH SPINACH AND FLOWER …
From seriouseats.com
TURKEY PAILLARDS WITH CRANBERRY PICCATA SAUCE - BEYOND TYPE 2
From beyondtype2.org
CHICKEN PAILLARD RECIPE WITH ROASTED TOMATOES - GREAT BRITISH …
From greatbritishchefs.com
YOU CAN PERFECT THIS EASY PAILLARD TECHNIQUE - CENTER OF THE PLATE
From center-of-the-plate.com
THE SIMPLEST SPATCHCOCK GRILLED TURKEY OF YOUR LIFE
From saltpepperskillet.com
GRILLED TURKEY PAILLARDS WITH JALAPENOS AND GARLIC - LOS ANGELES …
From latimes.com
You'll also love