Photo: Courtesy of Dowling’s Searching for easter recipes? Allow Vogue to share one from the beloved restaurant at The Carlyle, Dowling’s : “I’m French, so a classic chicken paillard on Easter Sunday is my ideal dish to prepare for loved ones,” chef Sylvian Delpique says of this celebratory dish, […]
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Searching for easter recipes? Allow Vogue to share one from the beloved restaurant at The Carlyle, Dowling’s: "I'm French, so a classic chicken paillard on Easter Sunday is my ideal dish to prepare for loved ones,” chef Sylvian Delpique says of this celebratory dish, which he will be serving at his own restaurant on Sunday. ”It's simple and impressive, and a perfect vehicle for the bounty of spring ingredients we are starting to see at the market.” Indeed, Delpique’s chicken paillard calls for heirloom tomatoes, spring mesclun, and cucumbers. Top it off with a healthy dose of lemon vinaigrette, and you’ve got a meal that’s hearty yet infused with freshness.
Below, find a recipe for Dowling’s Easter Brunch Chicken Paillard. Serve it during your early afternoon meal, as the name implies, or for dinner followed by a thick slice of carrot cake.
Easter Brunch Chicken Paillard
Serves 4
Ingredients:
4 Chicken breasts (1 lbs each)
4 cups Panko Breadcrumbs
2 cups Grated Parmesan cheese
4 Eggs
3-4 Spring Heirloom tomatoes cut into wedges
4 cups Spring lettuces (mesclun, arugula)
2 cucumbers, juliennes
½ cup shaved parmesan cheese
1 red onion thinly sliced
Lemon vinaigrette:
4 Lemons, juiced
1 cup olive oil
2 tbsp mustard oil
1 tbsp dijon mustard
1tsp Salt
Cracked peppercorn mélange a pinch
Mix all ingredients together
To cook the Chicken Paillard:
Crack the eggs and whisk them in a mixing bowl. Combine the grated parmesan cheese and breadcrumbs in another mixing bowl. Dip the chicken breast in the eggs and then in the breadcrumb’s mixture and place one chicken at the time in between 2 plastic film and pound it out until nice and evenly thin.
Remove the plastic film then in a nonstick pan on medium heat cook the chicken paillard 2 minutes on each side until golden brown.
Place tomatoes on the chicken paillard. In a mixing bowl add cucumbers, onions, lettuce and toss with the lemon vinaigrette. Place it on the chicken paillard and top it of with the shavings of parmesan.
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