pail·lard (pī yär′; Fr pȧ yȧr′) noun a slice of meat, esp. veal or chicken, pounded until it is very thin and grilled quickly at high heat. Chicken can get a bad rap sometimes. I know that once in a while, chicken can get boring,…
pail·lard (pī yär′; Fr pȧ yȧr′)
a slice of meat, esp. veal or chicken, pounded until it is very thin and grilled quickly at high heat.
Chicken can get a bad rap sometimes. I know that once in a while, chicken can get boring, and it can even get tricky to cook. We’re so careful to make sure chicken is thoroughly cooked that sometimes we err on the side of overcooking. When I find myself getting into a rut, I pull this recipe out from my mental file cabinet. It usually does the trick.
Chicken Paillard with Prosciutto addresses all my chicken issues. First off, prosciutto tends to make everything a little more exciting — it’s that bling for poultry. When meat is pounded thin in the paillard style, that means it’s a uniform thickness, so all parts of the chicken will cook evenly and very quickly. It also breaks down the chicken so that it is nice and tender.
While your butcher will probably be more than happy to transform your chicken breasts into paillards, I prefer to do it myself. You don’t even need a proper meat pounder/tenderizer. I just use my handy (but very heavy) cast iron skillet. I let out all my chicken angst and channel my aggression into making nice, thin paillards.
I first made this recipe last year, after reading Mark Bitman’s Bitten Blog and watching his Minimalist podcast with guest Jamie Oliver. Jamie calls it Parmesan Chicken, but I think he left out the serious star, the prosciutto.
This is a simple supper that is quick to make, perfect for weeknights.
Chicken Paillard with Prosciutto
4 boneless chicken breasts
Salt (not too much, the prosciutto is already salty)
Freshly ground black pepper
Herbs of your choice (Thyme works nicely. Today I happened to use cilantro because it's all I had that was fresh.)
When the paillards are cooked, slice and plate over fresh salad greens. Drizzle with a little olive oil and balsamic vinegar and serve.
As seen on The Minimalist Podcast, January 7, 2009
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“Bling for poultry”? Hahaha! Nice one! How did I miss this?? Gorgeous recipe that really needs trying out ;)
LOL, yeah, I like to pimp out my chicken with some prosciutto bling. Oh dear, did I really just say that?
This sounds awesome! I don’t think you can go wrong with Parmesan and prosciutto. And gorgeous pic! It’s so colorful and looks so fresh and healthy.
Thank you, Carrie. You’re so right, you can’t go wrong with Parmesan and Prosciutto. They make such a great team!
My mouth is watering!
That means I’ve done my job :) So glad you stopped by!
Hahahaha… I can’t get over that you called prosciutto chicken’s “bling”. Right now I have this strange image of my head of a chicken (the kind you see in the grocery) pimped out with some lady chickens and lots of gold jewellry.
LOL, Jenn, you’re hilarious!!! I can picture it, too!
Nice Liren, this looks wonderful. And it is so true about the drying of chicken breast in reference to overcooking due to fear as well as a lack of uniformity in the meat’s thickness. Next time i make chicken breast, I’m going to go Paillard Style!
Stella, thank you! Definitely go Paillard Style — have fun with it!
All I can say is, “wow”! Can I come over for dinner? :-) Great photos.
Thanks, Jean! One day, we’ll have to plan a Bay Area bloggers dinner! Wouldn’t that be fun?
Liren — this looks gorgeous! And I like how you did the photo collage with instructions. Very helpful! Looking good, girl!
Hi Donna, thank you! I go a little photo crazy, so at least the collage helps me organize and present it better :)
This look really good, must try this soon. Thanks for sharing.
I hope you do!!
This is definitely a recipe for someone who is bored with chicken! I love how you include so many pictures in your posts!
Hi Nicole, I always feel a bit better about chicken after I make this. Making the paillards is better than kickboxing :) I’m glad you like the pictures!