Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes



Here  is Tuesday’s no-fuss, quick, easy, tasty dinner.
Many a moron (unfortunately, there is a never-ending supply of those) will say chicken breast is dry, tasteless and boring. (Yes, if you don’t know what you are doing).
But, put some love and knowledge into your food and everything can be made enjoyable, even a simple chicken breast 🙂
Bon Appetit !  Life is Good !

Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes

Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes



Ingredient’s :

Chicken breast,   pounded thin between two oiled sheets of plastic film
Broccoli rabe
,   blanched
Sun dried tomatoes,  
finely julienned
Red bell pepper
,   finely julienned
Onion,   finely julienned
Dijon mustard,
Cayenne pepper,
Corn meal,
Corn starch,
Garlic paste,

Method :

Mix cornmeal cornstarch, salt and pepper. Season chicken with mustard, dredge paillard in mixture, shake of excess and saute in butter until golden brown and medium well  (the carry-over heat will take it to a safe 165F). Remove chicken to a warm serving plate. Saute onions, peppers, tomatoes and garlic until fragrant, add broccoli rabe, season with salt and pepper and saute until heated. Add to the chicken, dig in and enjoy 🙂

” Paillard of Beef & Peperonata “

Paillard of Beef & Peperonata, MY WAY !!!

Please note that in my house instead of seasoning the beef with Mustard,
I like to add more by drizzling a good amount over the top while plating.
Also, traditionally, we try to have a perfectly round Paillard for a better presentation    🙂


Paillard :

Beef,                    very thinly pounded
Cornstarch,       to dust beef
Salt Pepper        to taste
Oil,                      to sauté
Sautee beef in VERY hot oil on both sides for one minute, remove to absorbent paper.

Peperonata :

Saute onions and garlic until translucent, add peppers, sauté until heated through.
Remove from heat,, carefully mix in cherry tomatoes, seasoning and half of your herbs.
(Oregano, basil, cilantro, scallion or whatever tickles
your fancy and will provide the taste you crave that day).
When serving, sprinkle with rest of herbs and, if you desire, parmesan cheese .

Bon Appetit !     Life is Good !

Below a Paillard I prepared for one of my books about 8 years ago.


Paillard of Veal, served with marsala sauce, sauteed enoki mushrooms
and fried spinach with curry cream. Image: H.D.Susser.