Turkey Paillard Recipes

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CHICKEN PAILLARD

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Chicken Paillard image

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.

4 small whole chicken breasts or 2 large*
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons
2 tablespoons fresh chopped flat-leaf parsley, a handful
1 lemon zested and juiced
Coarse salt and black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or chicken broth
1 sack, 5 ounces, mixed baby salad greens, available in produce section

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



Paillards Of Turkey With Asparagus, Herb And Chili Salad image

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

3 cups thin asparagus, ends snapped off, stalks cut into 1-inch pieces
2 teaspoons chopped fresh parsley
1 1/2 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
3 scallions (green part only), thinly sliced
1 fresh hot chili pepper, stemmed, seeded and minced
3/4 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/2 teaspoon kosher salt
3/4 pound turkey breast
1/2 lime

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



Turkey Paillard Sandwich image

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.

1/2 boneless turkey breast (1 3/4 pounds)
Basic Marinade
1 sweet onion, such as Vidalia, cut into 1/4-inch-thick rounds
5 plum tomatoes, cut into 1/4-inch-thick rounds
Two 25-inch baguettes, halved lengthwise
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 ounces Parmesan cheese, sliced paper-thin
1 cup fresh basil leaves
1 bunch watercress, tough stems discarded

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