Chicken Paillard with Farmer Jess

JESS JAGER

4 servings

Ingredients

4 chicken breasts
1 cup flour
3 eggs, beaten
2 cups bread crumbs
1 tablespoon dried basil
1 tablespoon dried dill
1 teaspoon salt
¼ teaspoon fresh ground pepper

Instructions

Place each chicken breast between two pieces of parchment paper and pound flat using a meat mallet.

Create a dredging station with 1 plate of flour, 1 plate with the beaten eggs and 1 plate with bread crumbs, dried herbs, salt and pepper. Dredge the chicken in the flour, then the eggs and then coat in bread crumbs. Rest breaded chicken in fridge for 10 minutes.

On the stove, heat oil to 350F. Add chicken to oil and fry until the crust is golden brown and internal temperature reaches 165F.

 Place on drying racks or a sheet of paper towel to cool before serving with a simple green salad and herby dressing.

Herby Dressing

Ingredients

1 cup sour cream 
Juice of 1 large lemon
1 tablespoon dijon mustard 
1 tablespoon honey 
2 cloves of garlic 
1 cup of mixed herbs: basil, dill, chives & rosemary 
1 teaspoon salt 
¼ cup grated parmesan, optional

Instructions

Chop garlic and herbs in a food processor or use a mortar and pestle until roughly combined.

Whisk together the herb mixture with sour cream, dijon mustard, honey and parmesan.

Add lemon juice and salt, to taste. Can be kept up to one week, covered in the fridge.

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