Parmesan Chicken Paillard with Fried Capers

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.

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Get yourself:

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
A lemon
Olive oil
Sea Salt
Freshly ground pepper

Watch the video for the HOW TO.

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By |2018-10-02T19:09:51+00:00May 7th, 2015|

One Comment

  1. Carrie Gray May 21, 2015 at 5:12 PM

    I am totally making this. I don’t know when, but I’m totally making this. Similar to my Chicken Piccata but looks ten times better.

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