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Paillard is a French term for any cut of meat that’s been sliced or pounded thin, a brilliant quick-cooking technique that allows for more seared exterior in half the time. Rather than purchase cutlets, which range widely in weight and thickness, we split larger breasts in half lengthwise. Zucchini slaw is a fun twist on the cabbage classic. If making ahead, let the grated zucchini drain in a colander for several minutes before adding the other ingredients, otherwise it may become watery. Serve the chicken and slaw with simply cooked orzo pasta tossed with lemon and Parmesan cheese.