Hen Paillard – A Couple Cooks
This rooster paillard recipe makes tender, golden cutlets with a tangy pan sauce that tastes prefer it’s straight out of a French bistro. Prepared in simply 25 minutes, it’s the proper deliciously simple dinner concept for any evening of the week.
In case you’re in search of a recipe that claims, “I do know what I’m doing within the kitchen,” I’ve received two phrases: rooster paillard. This traditional French recipe is elegantly easy and one of many high recipes I pull out once I need to impress family and friends.
I first had this dish with Alex at a French restaurant close to out home, and it was so completely taste packed I needed to strive create my very own model. The tender cutlets are bathed in a tangy, savory sauce that can have you ever need to lick your plate! Serve it with an arugula salad and it’s the best subtle but simple dinner.
What makes good rooster paillard
Hen paillard represents the essence of French cooking: high-quality components handled with respect. “Paillard” truly means “scallop” in French, referring to the rooster’s flattened form. The pounding approach makes for fast cooking, leading to a fantastically browned cutlet with tender, juicy inside.
In my recipe testing, I realized that correct rooster paillard is determined by three essential parts: the appropriate minimize of rooster, pounding to even thickness all through, and high-heat cooking for the proper golden crust.
Professional Tip: I like to start out with natural rooster breasts when doable. The distinction in taste and texture is noticeable!
Important components
Like every good French recipe, rooster paillard is all about high quality of components. Right here’s what you’ll have to know:
Hen breast is the muse. I like natural, boneless skinless breasts that weigh about 6 to eight ounces every. In case your retailer sells pre-cut cutlets, these work completely too.
Stone floor mustard makes the sauce’s spine. Its coarse texture and tangy chew distinguish this from extraordinary pan sauces.
Dry white wine provides brightness. I take advantage of no matter bottle I like Sauvignon Blanc, Pinot Grigio, or Chardonnay (then serve with the meal). Hen inventory substitutes nicely as an alcohol-free choice.
Contemporary garlic and shallots create fragrant depth. Jarred garlic usually tastes bitter in pan sauces, so I like to recommend sticking with contemporary cloves.
Apple cider vinegar supplies refined acidity that balances the richness. Only a splash makes the whole lot style extra vibrant!
Salted butter finishes the sauce with luxurious richness. Use olive oil should you’re seeking to adhere to the Mediterranean weight loss program. (I usually use butter right here because it’s a small amount.)
5 star reader overview
“My oh my the flavour right here is so good! The rooster was juicy but agency. After which the sauce: I may drink this sauce out of a cup! Unimaginable taste and simple to make.” -Tanvee
butterfly andpound rooster for paillard
A very powerful a part of rooster paillard is the “paillard” half: forming the rooster into skinny cutlets so that they prepare dinner evenly. Historically rooster paillard is pounded in order that it comes out tender. Right here’s what to do to butterfly a rooster breast and pound it earlier than cooking:
Serving concepts to make it a meal
In French bistros, rooster paillard is usually served with an arugula salad, because it provides a pleasant contemporary counterpoint to the savory rooster. Listed below are a few of our favourite easy methods to serve it:
Storage and reheating tips
Leftover rooster paillard shops nicely refrigerated for as much as three days. For reheating, I desire the stovetop: heat the rooster gently in a lined skillet over low warmth with with the sauce. This maintains the feel higher than microwaving, which may make the rooster powerful.
Dietary notes
This rooster paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.
Incessantly requested questions
The rooster is cooked when it reaches an inside temperature of 165°F. You too can examine if it’s cooked by by making a small minimize within the thickest a part of the rooster and guaranteeing it’s not pink.
Completely! A easy pan sauce with lemon, butter, and herbs is a traditional pairing. You too can get artistic with different sauces, resembling a creamy mushroom sauce or a tomato-based sauce.
It’s greatest to prepare dinner rooster paillard simply earlier than serving for optimum texture and taste. Nevertheless, you’ll be able to pound the rooster breasts forward of time and retailer them within the fridge till able to prepare dinner. Leftovers retailer refrigerated as much as 3 days.
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Hen Paillard
It’s surprisingly easy to make rooster paillard that tastes prefer it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—an ideal dish for straightforward weeknight dinners or impressing mates. Everybody at all times desires seconds!
- Prep Time: 10 minutes
- Cook dinner Time: quarter-hour
- Complete Time: 25 minutes
- Yield: 4 1x
- Class: Most important dish
- Technique: Stovetop
- Delicacies: French
- Food regimen: Gluten Free
- 2 boneless skinless rooster breasts or 4 cutlets (1 to 1 ½ kilos, natural if doable)*
- 1 to 1 1/4 teaspoon kosher salt
- Freshly floor black pepper
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 shallot, minced (or 3 tablespoons minced yellow onion)
- 2 teaspoons apple cider vinegar
- 1 tablespoon stone floor mustard (or Dijon mustard)
- ½ cup dry white wine or rooster inventory
- 2 tablespoons salted butter (or olive oil or vegan butter)
- Finely chopped contemporary parsley, for garnish (non-obligatory)
- Pat the rooster dry with a paper towel. If utilizing breasts, slice them in half horizontally (should you purchased cutlets, skip this step). If desired, place the rooster cutlets between two items of plastic wrap and place them on a slicing board. Utilizing a mallet or heavy skillet, pound them to an excellent 1/4” thickness.
- Sprinkle the rooster on all sides with the kosher salt (utilizing as much as 1 ¼ teaspoon kosher salt when you have 1 ½ kilos rooster) and black pepper.
- Add the olive oil to a big skillet and warmth over medium warmth. Add the rooster and prepare dinner for 3 to five minutes per aspect, till browned on each side. When the interior temperature is 165°F, or the middle is not pink, take away to a platter.
- In the identical skillet, scale back the warmth to low and add the minced garlic and shallot. Cook dinner for about 1 minute, till the garlic is aromatic, then stir within the apple cider vinegar, mustard, and white wine (or rooster inventory). Carry to a boil, scraping up the brown bits from the pan for further taste.
- Scale back to a simmer, then add the butter. Simmer till thickened barely, about 2 minutes.
- Serve heat, drizzling the sauce over the rooster. If desired, sprinkle with chopped parsley to garnish. Leftovers retailer as much as 3 days refrigerated.
My favourite rooster dinners
This rooster paillard recipe is one other star in our favourite rooster dinner concepts.
Attempt our pan seared rooster with herbs, tarragon rooster for one more French-inspired dinner, or rooster piccata for Italian aptitude.
My air fryer rooster breast is a fast household favourite! These baked rooster thighs, grilled rooster thighs or grilled rooster breast recipes are different repeats I’ve made dozens of instances.
While you need one thing totally different, a rooster Caesar wrap makes glorious lunches, and each me and my youngsters love these do-it-yourself rooster nuggets.
