Chicken Paillard with Kale & Blood Orange Salad

RECIPE

Elevate Your Meals: Chicken Paillards—Elegant Yet Simple for Any Occasion

At the Culinary Institute of America, I learned "paillard" is French for a thin, usually fried piece of veal. Now, it broadly means any fried meat cutlet. Doesn't "chicken paillards" sound fancier than "fried chicken cutlets"? This recipe is elegant for a dinner party yet simple for everyday meals.

Ingredients:

2 blood oranges

1 bunch kale, tough stems removed

1/2 cup biased cut scallions

6 boneless, skinless chicken breast halves

3/4 cup Wondra flour

Salt and pepper

1/4 cup olive oil, plus 3 tablespoons more if necessary

2 shallots, minced

1/2 cup chicken stock or canned nonfat, low-sodium chicken broth

1 tablespoon Dijon mustard

How to make:

1. Zest the oranges and set the zest aside. Using a sharp knife, carefully trim a small slice off of the top and the bottom of each orange to keep it stable as you cut. Then remove the remaining peel and pith from the oranges. Using a small knife and holding the orange over a bowl, carefully insert the knife against a membrane separating the individual segments, cutting all the way down to loosen the segment. Then press the knife under the segment and cut up against the membrane on the other side of the orange segment to loosen it completely. Let the segment drop into the bowl. Continue separating segments in this fashion until all of the segments are released and you are left with connected membranes. Squeeze the membranes to get the last drop of juice. Discard the membranes. Repeat with the remaining orange. 

2. Drain the orange segments through a fine mesh strainer, separately reserving the juice and the segments. 

3. Stack a few kale leaves at a time and roll them up, cigar-fashion. Using a sharp knife, cut the roll crosswise into very thin slices. Pull the slices apart and you should have ribbons of kale. Repeat to slice all the kale and then place in a large salad bowl. Add the reserved orange segments and the scallions and toss to coat. 

4. Working with one breast at a time, place the chicken between 2 sheets of plastic wrap. Using a cast-iron skillet or meat mallet, pound the meat until it is about 1 inch thick. 

5. Place the flour in a shallow bowl and season with salt and pepper. Press both sides of each paillard into the seasoned flour, shaking off excess.

6. Heat the 1/4 cup oil in a large frying pan over medium-high heat. Add the floured chicken and fry, turning once, for about 10 minutes or until golden brown, crisp, and cooked through. Remove to a warm platter and tent lightly with aluminum foil to keep warm.

7. If most of the oil has been absorbed by the chicken, add 3 tablespoons oil to the hot pan. Keeping the pan on medium-high heat, add the shallots and stir, scraping the bottom of the pan to release all of the browned bits. Add the chicken stock along with the reserved orange zest and juice and bring to a boil. Lower the heat, whisk in the mustard, season with salt and pepper, and cook for about 3 minutes or until slightly thickened.

8. Remove from the heat and pour the dressing over the kale, tossing to coat the kale so that it wilts slightly. 

9. Mound an equal portion of the salad on each of 6 dinner plates. Place a warm paillard on top and serve.