Chicken Paillard is fancy for chicken breast cutlets that have been pounded thinly and this case, coated with parmesan cheese, breaded and fried. What is not to like about that. This dish is partially inspired by my mom’s pork chops that are covered in Parmesan cheese, breaded and fried and also the Chicken Paillard from the Balboa Cafe in San Francisco, California. I will make videos about both dishes soon.
If you love capers and love salty and crunchy things, you need to fry some capers! The scariest part about frying capers is that you need to remove as much liquid as possible from them in order to avoid a million little explosions in your pan and possibly your eye or if cooking topless, don’t get me started. If you are cooking topless though, we need to have a talk.
This is not one of my quick and dirty dishes. It is more like a mildly lengthy and dirty dishes.
Hey, do you like me? Like REALLY like me? Do you look forward to watching my channel every week? If the answer is yes, please let it be yes, then PLEASE share it with your friends who enjoy food and laughter or even laughter and food. I am like that tree that fell in the forest and nobody was there to hear it, except who cares about that? You could improve the quality of life of thousands of people by sharing Claudia’s Tasty Bits with them.
4 chicken cutlets pounded, salted n peppered
2 eggs beaten with a splash o milk
1.5 cups bread crumbs (Italian or plain) salted
1 cup grated parmesan cheese
1 T dried oregano (for crumbs if plain)
A chunk of Parmigiano Reggiano for grating
2-3 T capers, juice squeezed out with a towel
A bag of wild Arugula and some cherry tomatoes
Freshly ground pepper
Watch the video for the HOW TO.
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