Chicken paillard fried in cumin butter

Chicken paillard fried in cumin butter

By
From
Moorish
Serves
4
Photographer
Mark Roper

A paillard is really just another name for an escalope of veal that is made even thinner by a good bashing with a meat mallet or rolling pin. The added bonus of this method is that it is incredibly quick to cook, and almost universally popular.

This recipe uses free-range chicken breasts instead of the more traditional veal, and they take on a savoury, almost Indian, flavour from the warm spiciness of cumin.

Ingredients

Quantity Ingredient
4 skinless, free-range chicken breasts
80g plain flour
1 teaspoon sweet paprika
chilli powder
2 tablespoons olive oil

Cumin butter

Quantity Ingredient
1 tablespoon cumin seeds
100g unsalted butter, softened
1/2 teaspoon freshly grated nutmeg
1/4 Preserved lemons and limes, peel only, finely diced or the zest of 1 lemon
1/2 lemon, juiced

Method

  1. Prepare the chicken by sandwiching each breast between greaseproof paper or cling film. Use a heavy rolling pin to flatten it out carefully and evenly. (The paper helps stop the flesh disintegrating). You want to aim for a fairly even thickness of about 1 cm.
  2. To make the cumin butter, roast the cumin seeds in a hot frying pan for a few moments, moving them constantly to stop them burning. Grind in a mortar to a fine powder and sieve to remove the husks. Tip the softened butter into a mixing bowl and blend in the cumin, nutmeg, preserved lemon or zest, and the lemon juice.
  3. Sieve the flour, paprika and chilli powder together to make a pretty pink dust.
  4. Put half the cumin butter into a frying pan with half the olive oil and heat until it just starts to foam. Quickly dip 2 of the paillards into the flour and pop them into the pan. Cook for 2 minutes, then turn and cook for a further minute. Remove to a warm dish lined with paper towels. Add the rest of the olive oil and butter (reserving a tablespoon for later) and bring back to temperature. Cook the remaining paillards, then remove them from the pan to the warm dish.
  5. Use a piece of kitchen paper to carefully wipe out the frying pan, then lower the heat and drop in the remaining lump of cumin butter. Melt it over a gentle heat and drizzle over the paillards. Serve with potato salad, minted cabbage salad or potatoes fried with bacon and onions.
Tags:
Malouf
Greg
Lucy
Moorish
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