Elevate Your Chicken Game: A Recipe for Tender, Flavorful Paillards
The Quest for Perfection
What started as an attempt to create the ultimate chicken paillard turned into a journey to craft the most mouthwatering schnitzel ever. The result is a dish that’s not just flavorful but also tender and juicy.
A Process-Driven Recipe
While this recipe may seem complex, it’s actually quite manageable. With a little planning and attention to detail, you’ll be rewarded with a truly exceptional meal. Best of all, it serves two, making it perfect for a romantic dinner or a special occasion.
The Magic Begins
At least a day before serving, sprinkle 3/4 teaspoon of sea salt per pound of chicken over the breast. Wrap it in plastic and refrigerate. This step is crucial, as it allows the salt to penetrate the meat, enhancing the flavor.
Preparing the Stock
On the day of serving, remove the chicken from the fridge, pat it dry, and filet the breast, reserving the skin and bones. Don’t worry about making clean cuts – it’s all about the flavor. Return the chicken and skin to the refrigerator until later.
The Aromatics
Roughly chop an onion, celery, and carrot, and sauté them in a small saucepan with the chicken bones and any herbs or spices you like. Add boiling water to cover and simmer over low heat for several hours, checking occasionally to ensure it doesn’t dry out.
The Finishing Touches
About an hour before serving, strain the stock and add white vermouth, if using. Simmer until the sauce reduces to a few flavorful tablespoons. Meanwhile, cook the chicken skin in a heavy frying pan over medium heat until crispy, then set it aside on paper towels to drain.
Pounding and Breading
Pound the chicken breasts flat using a rolling pin and a 1-gallon freezer bag. Then, bread the chicken by coating it in flour, egg, and breadcrumbs. Fry each piece in the chicken fat for about 90 seconds to 2 minutes per side, until golden brown and delicious looking.
The Grand Finale
Drizzle the reduced stock over the fried chicken and serve with a simple green salad. Top it off with the crispy chicken skin – the perfect finishing touch.
Tips and Variations
- Use organic or free-range chicken for the best flavor.
- Don’t be afraid to experiment with different herbs and spices in the stock.
- For a more indulgent treat, add a tablespoon or two of olive oil to the pan before frying the chicken.
With this recipe, you’ll be well on your way to creating a truly unforgettable dining experience. So go ahead, take the leap, and elevate your chicken game!
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