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In this dish, thin chicken cutlets are flash-cooked and topped with an enticing mixture of arugula and fennel for a light, fresh-tasting dinner.
A paillard is a piece of chicken or meat pounded until it is very thin and almost doubled in size and then cooked quickly. If you don’t have the patience to pound properly, there are several tricks you can use to speed up the process. One is to butterfly each breast by cutting partially through it, so it opens like a book, creating one very large piece to pound. Other ways are to buy “thin-sliced” boneless chicken cutlets, or to make your own by slicing each breast in half lengthwise and then using a mallet to compress those slices. These methods will give you pieces about half of the size of using a full breast so you might need two pieces per serving.
Use a mandolin or a very sharp knife to thinly slice the fennel.
Serves 4
When making a salad, experiment with different greens, such as peppery arugula and buttery baby lettuce. Other bitter leaf vegetables such as crisp endive and radicchio add unique flavors. Fennel has a licorice-like flavor and adds crunch.
Per serving
Calories: 250
Calories from fat: 110
Fat: 12 g
Saturated fat: 3.5 g
Trans fatty acids, total: 0 g
Polyunsaturated fat: 1.5 g
Monounsaturated fat: 7 g
Cholesterol: 75 mg
Sodium: 240 mg
Carbohydrate: 4 g
Dietary fiber: 2 g
Sugars: 2 g
Protein: 29 g
Copyright ?2016 American Cancer Society.
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