Paillard means that it is flat because you have pounded the heck out of it with either a meat seasoning hammer or a small cast iron skillet. The reason for flattening the chicken breast is that it will cook more quickly and it will cook evenly.
INGREDIENTS
- Chicken Breast – Lightly oiled
- 1 TBL EVOO
MARINADE – MIX IN A BOWL THE FOLLOWING: - 1 tsp sesame oil
- 1 TBL Dijon mustard
- 1 tsp granulated garlic
- 1 TBL vinegar
- 2 TBL soy sauce
- 2 tsp Chinese 5 spice powder
- 1 TBL granulated sugar
- 1/4 grated onion
STEP BY STEP
- Start in the morning
- Lightly oil chicken breast
- Put into a heavy duty baggie
- Pound with a meat hammer or cast iron skillet or soup can till about 1/4 in thickness
- Put into a new baggie (or bowl) and cover with marinade
- Agitate about every two hours
- After 6-8 hours, pat the chicken lightly with paper towel and discard the marinate. It can go down the garbage disposal.
- Put a few drops of olive oil on a skillet, and turn it to medium heat.
- Once the oil starts smoking slightly, sear the chicken in a hot skillet
- This will only take about 3 minutes on the first side, and 2 minutes on the second side.
- Serve on flatbread or a bun or bread with mayo, lettuce and tomato
Alternately, after Step 7 you can dip the breast in egg and then in bread crumbs. This will make more of a steak that you can serve flat on a plate with vegetables and mashed potatoes on the side.
