Chicken Paillards (Cutlets)

Chicken Paillard with Plum Salsa

Chicken Paillard with Plum Salsa

The French term for what Americans call a cutlet is "paillard". Pounding the meat (chicken or otherwise) into an even thickness means that it will cook evenly with no dry over-cooked or pink under-cooked areas. The pounding has the added benefit of tenderizing the protein.  This is a "must have" skill for creating all kinds of dishes!  Click on the video to learn how to do it!

4 medium chicken breasts halve, about 6 ounces each

Salt and pepper

Place each chicken breast into a 1/2 gallon freezer bag.  Using a meat mallet, rolling pin, or cast iron skillet, pound the chicken breasts until they are an even and about 1/2-inch thick.

Sprinkle with salt and pepper.  Grill or pan-cook breasts until they reach 160-degrees (check with an instant -read thermometer.)  Let the paillards rest for 5 minutes before serving.

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