PLEASANTLY POUTRY

It’s been a crazy couple years. In fact, pretty much nothing makes sense anymore.

Nothing except this Chicken Paillard from award winning Los Angeles based food blogger and culinary magician, @jessicastanbrook.

You see, Jessica knows her way around a kitchen. And while most chicken dishes can fall into 2 primary categories, bland or fried — this instant classic defies both categorization and logic.

For real, a chicken dish that’ll legit blow your mind. But if you want a really good time, feed this deliciousness to your friends and family and watch them experience it in real-time.

Poor things will never see it coming. Best part is, they’ll love you for it.

SHOPPING LIST

Chicken

• 1 LB of Skinless Chicken Breasts or Thighs (Use Breasts if You Need a Lower Fat Option)

• Flour

• Grated Pecorino Romano / Parmesan Cheese

• 1 Egg

• Avocado Oil

• 1 Bunch Lacinto Kale

• 1 Apple

• Triple Cream Blue Cheese, Crumbled

• Kosher Salt

• Dressing

• Lemon

• Sherry vinegar

• Olive oil

• Honey

• Maldon salt

COOKING INSTRUCTIONS

Preheat oven to 250°

Place a cooling rack over a half sheet pan.

Place chicken between two sheets of parchment paper and pound thin to about 1/4” thick. Set up the breading station by placing 10 grams of flour in one shallow bowl (pie dishes work well too), the egg blended with a tablespoon of water in a second bowl, and 10 grams of flour with the pecorino in a third bowl.

Heat a large pan over medium heat. Once warm, coat the pan with avocado oil – the amount may depend on how large your pan is (and what your fat macros allow).

Season one piece of chicken with salt and bread it by dredging in the first bowl of almond flour, then dip in the egg wash and finally coat with almond flour and pecorino mixture and pat to adhere.

Place in the pan and repeat with remaining chicken pieces. You may only be able to cook two pieces of chicken at a time depending on the size of your pan.

As each piece finishes, place on the cooling rack, sprinkle with a little more salt and put in the 250° oven to keep warm.

Your chicken will take about four minutes per side depending on thickness. Make sure your pan isn’t too hot or the coating will burn before it finishes cooking.

While the chicken is cooking, make the salad.

Add all the dressing ingredients to a jam jar and shake to combine. Alternatively, add all the ingredients aside from the oil to a bowl and whisk to combine. Slowly drizzle in the oil and whisk vigorously until fully combined.

Remove the rib from the kale leaves. Thinly chop the kale and add it to a bowl along with the apple and blue cheese. Dress to taste (you may not need all the dressing) and season with Maldon salt.

When the chicken is finished, place each one on a plate and divide the salad among the plates.