paillard

Fried Lemon Parmesan Chicken Paillard

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Pan Fried Chicken Paillard

I almost played hooky today and didn’t post. Not because I don’t love you, but because I am tired and because I bought a copy of “Game of Thrones” in the airport this morning at 5 AM and I want to devour it. But then I had kind of a funny evening so I decided I would tell you about it.

I am in Minneapolis and yesterday (Thursday) I did a tv segment for KARE 11, (I am also doing one this morning- Friday- at 6:20 if you are an early bird!)

Pan Fried Chicken Paillard

So, here is the thing about kitchen sets on TV. They are not real. And I should know that by now. The sink doesn’t work, there is no stove under the counter top where we magically pull things from, and now I know, most importantly, the cupboards are not real.

I learned that, because as we had 5 minutes to air time, we decided that maybe it would be nice to have a little vase of flowers out by the book we were displaying. We couldn’t find one, and I happened to notice that there seemed to be a lot of pretty, bright colored ceramics in the frosted glass cupboards. I thought it would be harmless to borrow one of those for a few minutes, so I went to open the cupboard in the way that any normal person would open a normal cupboard.

Pan Fried Chicken Paillard

Only guess what? It was not screwed on in any way and the cupboard door came flying at me, hit me and then knocked over a bunch of the stuff on the set. My reaction in any truly embarrassing situation (they happen to me a lot) is to act like it’s no big deal! And honestly, I was mostly just worried about whether or not I had broken their set or whether or not we could get the door back on (someone did). And then I realized that my hand was bleeding quite a bit. At this point we had like 2 minutes left to live air. We clotted the wound with the ointment and slapped a band- aid on it. I then went and taught a Greek cooking class.

Pan Fried Chicken Paillard

I am “home” (back at the hotel) now and realized I clean took my knuckle off. With a flying cupboard door. That I broke off of a TV set. Does this stuff happen to other people!?? God, I am so embarrassing.

And don’t worry, it didn’t even hurt that badly. I’m fine. I guess it is just another scar to add to the collection!

Pan Fried Chicken Paillard

On a bright note- I loved teaching a class on Greek food and getting to share a bunch of the tricks I have learned from Tula over the years. Thanks Minneapolis! I have one last tv show tomorrow and a quick signing at the StillWater Cook of Crocus Hill and then I am off to Seattle. I would love to see you at Crocus Hill if you are in the area!

Oh yeah! I am also sharing a recipe for Fried Lemon Chicken Paillard. This is a major weeknight favorite in my house and I like to serve it with plenty of fresh squeezed lemon over a bed of fresh arugula and peas. Delicious!

To make the Fried Lemon Chicken Paillard, this is what you do:

Mince the lemon zest very finely. Place flour, salt and cayenne in a shallow bowl.
Beat eggs to frothy and add to a second shallow bowl. Combine panko, parmesan, paprika and lemon zest in a third shallow bowl. Lightly season chicken with salt and pepper, then dredge in seasoned flour, shaking off any excess.

Pan Fried Chicken Paillard

Next gently coat the chicken with the beaten egg and turn to coat. Lift the chicken from the bowl, allowing excess to drip back into bowl.

Pan Fried Chicken Paillard

Next coat the chicken with the panko mixture, pressing to adhere as much as possible.

Pan Fried Chicken Paillard

Pan Fried Chicken Paillard

Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side.

Pan Fried Chicken Paillard

Pan Fried Chicken Paillard

Transfer cutlets to a paper towel-lined plate and season with salt to taste.

Serve with lemon wedges over a bed of Arugula, fresh peas and vinaigrette.

Pan Fried Chicken Paillard

Recipe: Fried Lemon Parmesan Chicken Paillard

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon Kosher salt,
  • ¼ teaspoon cayenne
  • 2 large eggs
  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 1/2 cup grated Parmesan
  • ¼ teaspoon paprika
  • 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4″ thickness
  • 8 tablespoons olive oil, divided
  • 2 lemons, zested and halved

Instructions

  1. Mince the lemon zest very finely.
  2. Place flour, salt and cayenne in a shallow bowl. Beat eggs to frothy and add to a second shallow bowl. Combine panko, parmesan, paprika and lemon zest in a third shallow bowl.
  3. Lightly season chicken with salt and pepper, then dredge in seasoned flour, shaking off any excess. Next gently coat the chicken with the beaten egg and turn to coat. Lift the chicken from the bowl, allowing excess to drip back into bowl.
  4. Next coat the chicken with the panko mixture, pressing to adhere as much as possible.
  5. Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt to taste.
  6. Serve with lemon wedges over a bed of Arugula, fresh peas and vinaigrette.

Preparation time: 15 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

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20 Comments

  1. Love this dish!

  2. Tieghan says:

    So pretty and what a perfect summer meal!

  3. Maria says:

    Great summer meal! Love the bed of arugula!

  4. I love how crispy the outer crust is!! I wish I were in Minneapolis so I could join that Greek cooking class! Sound like SO much fun!!!

  5. Michelle in VA says:

    I use this technique for frying, too, but never thought of lemon zest in the panko — sounds BRILLIANT! Glad to hear the TV set survived Hurricane Heather … I prob would have pulled the whole cabinet down.

    • Haha Michelle! I like that- hurricane Heather, an apt name!

  6. Love easy, delicious meals like this!

  7. This is definitely one of my favorite ways to eat chicken. I love how easy the recipe is and how delish it is. I make it all the time!

    • Thanks Jocelyn! I love how easy it is too, that’s why it is one of my favorite weeknight meals!

  8. I need to figure out a way to live inside your mouth.

  9. VickiB says:

    Good heavens! Thank goodness it wasn’t your front tooth but still it sounds awfully painful. So where is the “real” kitchen where all this magic food is actually cooked? I’ve always wondered about that. My husband is going to like this chicken dish A LOT.

  10. Barbara Lyons says:

    No way! I watched that segment, and couldn’t tell you had a problem (I’m going to re-watch, now that I know). And you were delightful at the cooking class, with no indication that you were knuckle- less!! Enjoy your stay in Minneapolis – you picked the best days of the year to be here!
    And hey, your set destruction must not have been too bad…they let you come back! ;-)

  11. marla says:

    Love the look of this chicken….great recipe to try this weekend!

  12. Gaby says:

    omg. your poor knuckle. I kinda wish I could have been there with you!!

    And yes – TV sets are so fly by the seat of your pants. It’s always an adventure. A fun one, but an adventure for sure!

  13. Sally Tews says:

    Yum~great recipe~have to make it GF.

  14. Great step by step!!

  15. Kathy says:

    I made this for dinner last night and my husband LOVED it. I added some boiled new potatoes as well and some crisp green apples to the salad. Thanks for the inspiration.