Sesame-Coated Chicken Paillards
A paillard is the perfect way to cook chicken breasts,” says Charlyne Mattox, author of Cooking with Seeds (Da Capo). “You have to do a little work on the front end—pounding—but then cooking them only takes about two minutes each. Plus, because they are so thin and in the pan for such a short time, they stay tender. The sesame seeds give the paillards an extra-crunchy coating.”
4 small boneless, skinless chicken breasts
1/2 cup toasted hulled white sesame seeds
kosher salt and freshly ground black pepper
5 tbsp olive oil, divided
4 heads little gem lettuce, leaves separated or 1 small head Bibb
1 pint cherry tomatoes, halved
1 Kirby cucumber, halved and sliced
3 tbsp fresh Meyer lemon juice
1. Working one piece at a time, with the flat side of a meat mallet, pound the chicken between 2 pieces of plastic wrap or a zip-top bag cut open on 3 sides, to 1⁄8” to 1/4” thick. Discard the plastic and sprinkle both sides of the paillards with the sesame seeds, pressing to help them adhere. Season with salt and pepper.
2. Heat a large sauté pan over high heat for 30 seconds. Add 1 tbsp of the oil and heat for 10 seconds. Cook the paillards, in 4 batches, adding 1 tsp of oil to the sauté pan between each batch, until golden-brown on one side, 1 to 3 minutes. Turn and cook until cooked through, about 30 seconds (lower the heat if the pan becomes too dark).
3. Toss together the lettuce, tomatoes, cucumber, lemon juice and the remaining 3 tablespoons of oil in a bowl. Season with salt and pepper. Divide the paillards between four plates and top with the salad.
Recipe from Cooking With Seeds: 100 Delicious Recipes for the Foods You Love, Made
with Nature’s Most Nutrient-Dense Ingredients by Charlyne Mattox. Available from
Da Capo Lifelong Books, a member of The Perseus Books Group (dacapopress.com).
Copyright © 2015