Chicken Paillard with Creamy Parmesan Salad

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

In addition to the Pam that Kathleen suggested, I always start

at the center of the meat and work outward.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When pounding chicken breasts, I put them on a sheet of plastic wrap and spray them with Pam and then cover with another sheet of plastic wrap. Then when you pound them, they slip around a little beneath the plastic but don't shred. Just don't pound so much that they start to tear apart.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this. I am not a very experienced cook, but everytime I have made this it has turned out amazing. The only annoyance was trying to pound the chicken without it breaking... how did he get those breasts so flat and wide without them falling apart? That being said they were thin enough and easy to cook. this was one of those dishes that you make thinking it won't turn out because it seems too simple, but the taste of the chicken was so good!

Do not skip the anchovies. I was always grossed out by their smell and look. I used them in this dressing and it was fabulous! In my opinion, the lemon was way too strong. I only used the juice for a half of a lemon and it turned out delicious. You have to use fresh garlic for the dressing... do not skimp and buy the jar stuff!

All in all, it looks good and tastes delicious. I have served this also with the brioche bread pudding from this episode and that was great too!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw this on food network by chance about a month ago and I've made it about 5 times now. I don't make the salad exactly the way he says I use spinach and not as much lemon juice at all. I would definately recommend anchovie paste its easier and not so gross looking and still adds the flavor that you want, I wouldn't do the dressing without it I tried it and it just tastes like oily lemon juice. Best recipe I've found in a while for sure.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish was fantastic. Even my four kids loved it. Later in the week, I tried a variation. I prepared the chicken the same way, but sprinkled some paprika and chile powder in the flour coating. After cooking the chicken, I plated it and then drizzled the paillards with buffalo chicken sauce (about 1/4 cup of Frank's red hot sauce mixed with a pat of melted butter and a dash of garlic powder. I tossed mixed greens with bleu cheese dressing and julienned carrots and celery. My husband went NUTS! I called it "Buffalo Chicken Paillard with Bleu Cheese Salad." High class bar food! Fantastic recipe Tyler. Thanks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Another winner from Tyler...my wife and I loved the Chicken Paillard, comes out crispy and flavorful. We did not do the dessert or the tea but the Parmesan Salad Dressing was incredible...we added an extra handful of grated cheese and next time we will use a little less lemon juice...maybe one and a half lemons instead of two... We got lucky at the grocery and got two heads of fresh hydroponic baby arugala and removed ALL the stems...use leaves only...putting the dressing in the bowl FIRST, then tossing the greens was a great idea from the video but did not say that in the recipe...adding grape tomatoes made this one of the best salads and presenting it on top of the Paillard was awesome...somewhat easy to prepare too....looking forward to trying it with veal...everyone should try this one!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love a lot of tylers recipes but this is my familys favorite. Even my two picky daughters love it. I never even tried to make the dressing. I use Cardini's cesar dressing and it is wonderful. I have probably already made this 7 or 8 times.We never get tired of it. I also made the bread pudding from this episode and it is also delicious

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love love love this dish. The trick to the salad is to eat it with the chicken- literally. By itself it can be a little too lemony, but if each bite has some chicken with some salad they go together BEAUTIFULLY! I leave out the fresh moz- it really doesn't add anything to the salad, and its SO expensive to get, if anything it just makes it mushy. Without the cheese, the salad is wonderful and fresh, light and crisp, and combined with the yummerific chicken its just perfect!

If you do end up overdoing it with the lemon, what I do is add a wee bit more oil and more grated parm- it mellows out the lemon and makes the dressing creamier. And if you don't have anchovies or are adverse to them, add about 1/3 to 1/2 cup grated parmeson (the REAL stuff not that KRaft crap and a pinch or two more of salt, to taste. That will help make up for the depth and saltiness the anchovies add.

MY only problem with the dressing is in the recipe it says to add water... but water is never listed on the ingredients?! Strange.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this tonight for my family. I read the earlier comments before making, so I was slightly worried about the lemon juice, but I found the dressing to be perfect using 2 small-ish lemons just like the recipe says. I did not add any water because the consistency was perfect. The dressing is just a burst of flavor.

This dish is easy and delicious. I am already looking forward to leftovers tomorrow. It is definitely a keeper. Thanks, Tyler, I loved it! It really was off the chart. :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this salad dressing and half to say that I only used 1 Lemon and I think I could have just used 1/2 of lemon. If you make it and you think it's too much lemon just add some sugar and it will dull the tartness of the lemon without making it too sweet. It didn't say how much water to add so I just added a splash of water to it. Recipe ended up great! I also used anchovy paste instead of anchovies. Enjoy!