Chicken Scaloppine al Limone
About 1 1/2 pounds boneless chicken thighs
Salt and black pepper
1 cup all-purpose flour, or more as needed
11/2 cups fresh bread crumbs, or more as needed
2 tablespoons extra virgin olive oil, plus more as needed
3 tablespoons butter, plus more as needed
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley, plus more for garnish
Lemon wedges for serving.
Heat the oven to 200. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot — a pinch of flour will sizzle — dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn’t burn. When the pieces are brown, after about 2 minutes, turn them over.
Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.
Chicken Paillards With Panko and Wasabi-Ginger Pan Sauce: Substitute panko (Japanese bread crumbs) for the fresh bread crumbs and neutral oil (like grapeseed or corn) for the olive oil and butter. After removing the chicken from the pan, add 1 tablespoon minced fresh ginger and cook for 1 minute. Substitute more stock for the wine and lemon juice in the pan sauce, and substitute 1 teaspoon wasabi powder dissolved in 1 tablespoon soy sauce for the parsley.
Chicken Parmigiana Paillards: Substitute more olive oil for the butter. After turning the chicken in Step 3, top each piece with 1 or 2 tomato slices and 1 or 2 slices of mozzarella cheese. When the chicken is almost done, put it under the broiler and broil until the cheese is brown and bubbly. Skip the pan sauce. Garnish: Torn basil leaves.
Beef Paillards With Capers and Watercress: Substitute sirloin steaks for the chicken. Substitute 1?4 cup chopped watercress and 1 tablespoon drained capers for the parsley. Garnish: More chopped watercress.
Beef Paillards, Chicken-Fried-Steak-Style: Substitute flank or sirloin steak for the chicken and more butter for the olive oil. In Step 5, after removing the last steak from the pan, add 1 chopped small onion and cook for 5 minutes. Substitute more stock for the lemon juice in the pan sauce; after it thickens, add 1 cup heavy cream. Adjust the heat so it bubbles steadily and cook, stirring, until thickened, 1 to 2 minutes. Skip the lemon wedges.
Pork Paillards With Peanuts and Thai Pan Sauce: Substitute boneless pork loin chops or tenderloin cutlets for the chicken, ground roasted peanuts for the bread crumbs (you can grind them in a food processor) and neutral oil (like grapeseed or corn) for the olive oil and butter. Substitute more stock for the wine, lime juice for the lemon juice and cilantro for the parsleyin the pan sauce, and add 1 tablespoon fish sauce along with the cilantro. Serve with lime wedges.
Pork Paillards With Mustard Pan Sauce: Substitute boneless pork loin chops or tenderloin cutlets for the chicken. Add 1 tablespoon mustard seeds to the bread crumbs. Substitute more stock for the lemon juice, and add 1 tablespoon Dijon mustard along with the butter in Step 6. Skip the lemon wedges.
Pork Schnitzel With Sour-Cream-and-Apple Pan Sauce: Substitute boneless pork loin chops for the chicken and more butter for the olive oil. After removing the pork from the pan, add 1 chopped onion and cook for 5 minutes. Add 2 cored, chopped apples and 1?2 cup white wine and cook until the apples are very soft, about another 5 minutes. Turn off the heat, wait 30 seconds and add 1 cup sour cream. Garnish: Chopped parsley.
Jumbo Breaded Pork Paillards: Substitute a whole pork tenderloin for the chicken; after butterflying, cut it into two large pieces. Add 1 tablespoon Dijon mustard to the eggs. Substitute more butter for the olive oil. Skip the pan sauce; serve the paillards on toasted hamburger buns or hard rolls with lettuce, tomato, onion, pickles, mayonnaise and ketchup.
Lamb Paillards With Olives, Yogurt and Mint: Substitute boneless lamb chops for the chicken and more olive oil for the butter. Substitute more stock for lemon juice in the pan sauce; after it thickens, turn off the heat, wait 30 seconds and add 1 cup yogurt, 1?2 cup chopped blackolives and 1?4 cup chopped fresh mint. Garnish: More chopped mint.