This is a five star recipe!! My husband and I really enjoy this chicken paillard. It has fast become a staple in my house for its ease and versatility. In fact, I have made this recipe twice this month and each time it has been a huge hit!! The panko coating gives a wonderful crunchy texture that is phenomenal, even when leftover and served the next day. This chicken is moist and juicy and cooks up in a flash! Another thing about this recipe is that its great when served hot and equally as delicious served cold and sliced atop a salad. I don't think you could go wrong with this recipe. My husband likes to dip his chicken in bbq sauce. I enjoyed mine the next day with the Creamy Parmesan Dressing, which I also thought was deliciously creamy and luxurious. This recipe is available on the Food Network website, here. Check it out, you won't be disappointed.
The first time I followed the recipe exactly and the chicken breasts were huge when they were pounded thin. The second time, I cut the chicken breast in half and then pounded them thin. This was a much better size for us. I also followed Tyler's tip to refrigerate the chicken for 10 minutes once breaded. This step is great for allowing that coating to dry out and creates a crispier coating. I used anchovy paste instead of anchovies, which worked out fine. I also cut back on the lemon in the salad dressing. The juice of two lemons is a lot of lemon juice.
This is my entry for Tyler Florence Fridays this week. Head on over to the TFF site this weekend to check out all the goodies!!
Awhile back I made Tyler's Baked Goat Cheese, which is served with crostini and black olive tapenade. None of my pictures turned out well enough to post, so I am choosing to comment about it on this post. You can find the recipe for the baked goat cheese here. The recipe online is different than the recipe in Tyler's Dinner At My Place. The recipe online advises not to buy the goat cheese in a log form. In his cookbook this is not mentioned. I'm sure you can see where I'm going with this..... yes, I had to buy the goat cheese in the form of a log. That was the only way it was available in my supermarket. Baking goat cheese sounds really easy and I think it would've been if I had bought the right goat cheese. My log of goat cheese never browned. I'm pretty sure I baked it too long. It tasted okay on its own, but it just didn't look as pretty as the round. The salty and briny flavor of the black tapenade really did a lot for the goat cheese. I enjoyed this dish. I don't know if I would make it again, primarily because no one else in the house would eat it. I also think it would've tasted much better if I was able to buy the goat cheese round. If you make this recipe, be sure to buy a round of goat cheese with a rind as advised online.