Chicken Paillard with Creamy Parmesan Salad
Chicken Paillard with Creamy Parmesan Salad recipe: Here is a recipe from one of my favorite chefs off of the Food Network, Tyler Florence. It is one of our family favorites.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bigoven.com.
Ingredients
- Salad:
- 1 cup organic grape tomatoes halved
- 1 bag fresh baby arugala
- 1/2 pound fresh mozzarella cheese boccancini, halved
- Shaved Parmesan
- Lemon wedges
- Extra-virgin olive oil
- 4 Boneless skinless chicken breasts
- 1 cup All purpose flour
- 4 Eggs , whipped slightly with a splash of milk
- 2 cups Panko bread crumbs
- Salt and freshly ground pepper
- 2 tablespoons Extra virgin olive oil
- 2 Anchovy fillets
- 2 Egg yolks
- 2 cloves Garlic , smashed
- 2 Lemons , juiced
- 1/2 cup Extra virgin olive oil
- 1/4 cup Freshly grated Parmesan cheese
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