How to make Chicken Paillard With Caprese Panzanella

How to make Chicken Paillard With Caprese Panzanella

    This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty main meal by adding creamy mozzarella and quick-cooking chicken cutlets to the mix.

    • Prep: 40 mins
    • Total: 50 mins
    • Servings:4 people
    Ingredient Checklist
    • 4 chicken cutlets (1 pound total), or 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)
    • Kosher salt and freshly ground pepper
    • 1/4 cup extra-virgin olive oil
    • 3 slices sourdough bread (each 1/2 inch thick), crusts removed, torn into 1/2-inch pieces (3 cups)
    • 1 pound mixed tomatoes, such as heirloom and cherry, halved or quartered if large
    • 2 tablespoons capers, drained and rinsed
    • 1 cup thinly sliced celery hearts (from 2 stalks), plus 1/4 cup packed inner leaves
    • 1 tablespoon sherry vinegar
    • 4 ounces fresh mozzarella, torn into pieces (1/2 cup)
    • 1/2 cup packed fresh basil leaves

    • Step 1

    Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil.

    • Step 2

    Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and juices from chicken plate. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken.

    And finally you can eat this tasty dish with who you love.
    Ahmed adel
    @Posted by
    writer and blogger, founder of Echo Life .

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