Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary

Name: Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary
Ingredients: 6 boneless, skinless chicken breasts; 3/4 cup all-purpose flour; 2 extra-large eggs; 4 1/2 cups fresh breadcrumbs; 1 cup grated Parmigiano-Reggiano; 6 tablespoons chopped flat-leaf parsley; 6 tablespoons extra-virgin olive oil; 8 tablespoons (1 stick) unsalted butter; 1 sprig rosemary, broken in half; 1 chile de árbol, broken in half; 2 cloves garlic, sliced; 2 heads escarole, core removed, leaves separated and cleaned; 1 lemon, zest finely grated; 2 tablespoons chopped capers; Kosher salt and freshly ground black pepper

January 24, 2012

Chicken breasts probably wouldn’t make the list of my favorite foods. But these chicken paillards are a different story. Pounded thin, dredged in Parmesan breadcrumbs, and sautéed until golden and crispy, these chicken breasts are a synthesis of a few retro classics: chicken Parmesan meets chicken Milanese meets fried chicken. Whatever you want to call it, it’s a true crowd-pleaser, for everyone from the most sophisticated diner to the pasta-with-butter-eating child.

Recipe notes

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