Chicken Paillard with Italian Seasoning

Clarissa and Chicken Paillard breaded in Herbies Italian Seasoning, bread crumbs, sliced garlic, lemon and fresh capers finished with brown butter - Wow!

Ingredients

• Pounded out chicken breast 1⁄4 in thick  ·  2 
• butter - two sticks  ·  1 cup 
• plain crushed panko bread crumbs  ·  4 cups 
• Herbies Italian Seasoning  ·  1/2 cup 
• eggs scrambled  ·  2 
• flour seasoned with 2 teaspoons of salt  ·  3 cups 
• capers, rinsed  ·  3 tablespoons 
• quartered and sliced lemon wedges  ·  4 tablespoons 
• lemon juice  ·  2 tablespoons 
• sliced garlic cloves  ·  2 tablespoons 
• chopped parsley  ·  2 tablespoons 

Instructions

“Paillard” is a French word that refers to a piece of meat that's been pounded thin. Once the chook is flat he gets an egg shampoo and a dip in flour and our Italian Seasoning then its off the the stove top. Toss in butter, lemon wedges, capers and sliced garlic and cook until the butter browns. Add parsley at the end and that baby is done! Here are the step-by-step instructions.

• with the food mallet, pound out your boneless chicken breasts until flat, to uniform thinness. It’s not necessary to pound hard, a gentle, repeated tapping motion will do, then set aside.
• Mix Panko and Herbie Italian seasoning mix in small bowl
• Whisk the eggs
• Make a breading station for your chicken with three small pans, flour in one pan, egg in another pan and Herbies Italian seasoning panko mixture in the last pan.
• Bread the pounded out chicken in order of flour, then egg, then panko - e.g.,
  • coat the chicken in flour.
  • then put the floured chicken in the egg mixture
  • then coat with the seasoned breadcrumb mixture
• Heat up a large sauté pan over high heat and add about two tablespoons of oil.
• When your oil is hot, turn down to medium-high heat and start frying the breaded chicken, adding a little more oil if needed and season with salt and pepper to taste.
• When the chicken underside is browned, about 3 minutes, flip and cook it adding the cubes of butter around the edges to build a sauce.
• As the second side becomes browned, add the sliced garlic around the edges in the bubbling butter.
• Add the lemon quarters on top of the chicken and the capers sprinkled all over the chicken and into the sauce and finally deglaze with the lemon juice.
• Spoon hot oil over the chicken as it sautés. When the chicken has just a slight resistance to the touch, it is done.
• Slide the chicken onto the plate with the lemon wedges and pasta and capers on top and then pour that wonderful sauce on top of the chicken.
• Sprinkle parsley on top
• Serve and enjoy

Jenny's Tip: - This is great lunch dish for any occasion. Everyone loves a good paillard, which is just a fancy French term for a piece of meat (usually chicken or veal) that has been pounded thin and cooked quickly. It's the thin, even pounding that makes the meat tender and so luxurious to eat. You can also ask your butcher to do it for you.