Grilled Chicken Paillard Recipe
arugula, truffle vinaigrette, shaved parmesan, crispy fries
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Ingredients
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Chicken
Salad
Crispy Fries
Method
Preparing the Chicken
- 1
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the chicken to an even thickness of about 1/2 inch.
- 2
Marinate
In a bowl, combine olive oil, salt, black pepper, and garlic powder. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes.
Making the Fries
- 3
Prepare the Potatoes
Peel the potatoes and cut them into thin strips (about 1/4 inch thick). Soak them in cold water for at least 30 minutes to remove excess starch.
- 4
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain and pat dry the potato strips. Fry them in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, seasoning with salt to taste.
Grilling the Chicken and Assembling the Salad
- 5
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 4-5 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a couple of minutes.
- 6
Prepare the Salad
In a large bowl, combine arugula, shaved Parmesan, truffle oil, lemon juice, salt, and black pepper. Toss gently to combine.
- 7
Serve
Slice the grilled chicken and serve it on a plate alongside the arugula salad and crispy fries.
