Paillard is a term referring to a slice of meat pounded thin and quickly sautéed or grilled.
- Cook Time
- Prep Time
- ½ cup flour
- ¼ cup matzoh meal
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 (¼-inch thick) chicken cutlets, approximately 1 ½ pounds
- 1 large egg
- ¼ cup olive oil
- 1 bunch fresh sage leaves, rinsed and dried completely
- ½ cup Manischewitz All Natural Chicken Broth
1. Preheat oven to 250°F.
2. Whisk flour and matzoh meal with salt and pepper in a shallow bowl. In a second shallow bowl, beat egg with 1 tablespoon water.
3. Dip chicken in egg, then coat with flour mixture. Place chicken pieces in a single layer on a plate, and set aside.
4. In a sauté pan large enough to hold all the chicken, heat oil over medium heat. When oil is hot, fry sage leaves for about 15 seconds until brown but not burnt. Remove and set aside.
5. Gently place chicken in oil and cook over high heat for 3 to 4 minutes on each side. Do not crowd chicken or it will steam instead of brown. When chicken is thoroughly cooked, transfer to a serving platter. Place platter in oven; turn off heat.
6. Drain oil from the pan. Add broth, stirring to get up all of the browned bits.
7. Remove platter from oven. Spoon broth over paillards (chicken) and garnish with fried sage leaves. Serve with Angel Hair Al’olio and Sautéed Cherry Tomatoes.
Recipe courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010).
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