It was so flavorful and a great blend of textures...SO GOOD!
yield: 4 servings
4 boneless, skinless chicken breasts
⅔C sliced unblanched almonds
⅔C panko bread crumbs
½tsp dried tarragon
20 cherry tomatoes, halved
2 scallions, trimmed and thinly sliced
2tbs lemon juice
4tbs extra-virgin olive oil
1tbs butter, melted
- Pat the chicken breasts dry with paper towels.
- Pound each chicken breast with a mallet or rolling pin to an even thickness, working out from the center. (Do not make them thinner than about ⅜")
- Season both sides generously with salt and pepper.
- Pulse the almonds a few times in a food processor until coarsely chopped (Don't pulverize!).
- Combine the almonds on a plate with the panko and half of the tarragon.
- Lightly whisk the eggs in a shallow bowl with a pinch of salt.
- Dip each piece of chicken into the eggs, letting the excess drip away.
- Press both sides of the chicken into the panko mixture.
- Place on a baking sheet, and refrigerate for at least 20 minutes to set the crust.
- Meanwhile, put the tomatoes and scallions in a bowl.
- Add the lemon juice, 2tbs olive oil, and the remaining tarragon.
- Toss to coat, and set aside.
- Heat a 12" skillet over medium heat.
- Add the butter and the remaining 2tbs olive oil.
- When the butter has foamed, place the chicken in the pan.
- Increase the heat to medium-high.
- Cook, turning once, until the crust sets and turns golden brown 3 to 3.5 minutes on each side.
- Cut the paillards in halves or thirds, arrange on a platter or large plate.
- Serve immediately with the tomato salad spooned on top.