Chicken Paillard, for Shandi

 I just can't pretend no more I keep runnin' out of lies 

Lovin' you is killin' me inside 

Everytime I find the words to end it something in your eyes won't let it 

Shandi, tonight must last us forever, forever we say goodnight and go home 

But you know me very well, and I know you, you can't tell me goodnight (say goodnight) 

Mmmmm oh Yeeaaahhh 

(Shandi, Shandi) Tonight must last us forever and ever 

Forever we say goodnight and go home 

Shandi, Shandi, tonight must last us forever 

Those lyrics are kindly reprinted without permission from the awesome hard rock band, KISS. And the dish on the menu in My Kitchen is dedicated to a 1980 song from the Unmasked album called Shandi, for its flavor will last all night. And if you pair it with this garlic parmesan salad dressing (as pictured) it will last forever.

I’m crediting this recipe to Tyler Florence of the Food Network, found here. Below is his slightly altered version.

Oh, and for those interested in Shandi, here is the original music video. http://www.youtube.com/watch?v=cNUz4VbuZeM Put your roller skates on if you decide to play it loud.

Serves 4

• 4 boneless, skinless chicken breasts,
• 1 cup all-purpose flour
• 4 eggs, whipped slightly with splash milk
• 2 cups panko bread crumbs
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Dressing

• 2 anchovy fillets
• 2 egg yolks
• 2 clove garlic, smashed
• 2 lemons, juiced
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated parmesan
• Salt and freshly ground black pepper

Salad

• 2 bunches of washed arugula or 1 large bag

1. Begin by pounding out the chicken breast nice and thin between 2 pieces of plastic wrap.
2. Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper.
3. Coat the breasts in flour, egg, then panko. Lay the coated breasts flat on a baking sheet and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
4. Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
5. For the dressing, put the anchovies, egg yolks, garlic, lemon juice, and one or two teaspoons of water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
6. To serve lay the warm, crispy chicken paillard on the base of the plate and top with the generously dressed arugula salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

Suggested pairing: KISS Unmasked on level 3 and a mustache comb (to wipe away the crumbs, obviously)

Share

Comments

[chang the noodle lover]

Oh shandi, I still love you , but you were a beer and lemonade combo.
We can say good night and go home.

[At the Farmers' Market]

This looks reeeeeeeeally good.

[mykitchenmoovement]

@At the Farmers'Market - Thank you! That's quite a compliment coming from you, Cheryl.