I learnt most of the cooking methods from cooking shows, online resources (mainly from the talented home cook bloggers), from restaurant menus (that’s right!) and at last but not least from my parents.
Paillard is a term I picked up a month back from looking at a set dinner menu from Marco Pierre White’s franchised restaurant in Dublin. After googling it, it dawned on me that that’s how Schnitzel could be so flat and tender. Paillard means meat being pounded flat prior being cooked.
Here is my rendition in attempt to make a tender pan fried chicken paillard coated in flour, seasoned with oregano & black pepper.
Ingredients (Serve 2)
- Dried Oregano
- Freshly ground black pepper
- 2 chicken fillets
- 1/2 lemon
- 1 cup of plain flour OR half ration of plain flour + half ratio of rice flour (to add extra crispiness)
- Have the chicken fillets washed, pat dried and rubbed all around with salt. Wrap the fillets up in cling film. Pound them on both sides using a rolling pin a few times, until they appear clearly flattened out.
- Now, heat up a skillet with good two lugs of olive oil (you could use a knob of butter here for more flavour).
- Grate some lemon zests onto the pounded fillet, then squeeze lemon juice onto both sides of fillets.
- Then, dip the ‘lemonised’ fillets one by one into the flour, coat them evenly, shaking off the excess flour.
- Gently, lower the floured fillet into the hot skillets.
- At this stage, sprinkle the top side with lots of dried oregano and black pepper. After about 4 minutes, flip over the uncooked side to be pan fried for further 4 minutes.
- Here, shakes good amount of dried oregano and black pepper again.
- Poke through the middle of the fillets using a fork after time is up. If the fork goes through easily, it is cooked most probably.
- Serve while it’s hot and crispy.
The pictures shown are only suggestions. One baked salmon fillet and one pan fried chicken paillard topped with sauté garlic mushroom slices served on a bed of sauté courgette slices.