|
Chicken
Paillards
(4 servings)
2 eggs
3 tbsp vegetable
oil
2 tbsp water
salt and pepper
to taste
Flour for
dusting
1 or 2 medium
chicken cutlets
per person
4 tbsp unsalted
butter
2 tbsp fresh
lemon juice
1 tbsp finely
chopped fresh
sage
Whisk together
the eggs, 1 tbsp
of the oil and
the water in a
shallow bowl.
Add salt and
pepper.
Place some flour
in a dish and
roll the chicken
cutlets in it,
shaking off
excess.
Then dip each in
the egg mixture
and let the
excess egg run
off.
Heat 2 tbsp of
the butter and
remaining oil in
sauté pan.
Add the chicken
cutlets without
crowding (you
might have to
cook them in 2
batches), and
cook till golden
on both sides,
about 4-5
minutes per side
(check).
Remove the
chicken to a
serving dish.
Add the
remaining butter
to the hot
skillet, then
the lemon juice
and sage, more
salt and pepper,
and stir quickly
as it reduces, a
minute or so.
Pour sauce over
the chicken and
serve
immediately.
(Adapted from
recipe in the
cookbook
Parisian Home
Cooking by
Michael Roberts) |
Parisian
Home
Cooking
by
Michael
Roberts |
