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Gallery Chicken Paillard with Caprese Panzanella Credit: Con Poulos Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 4 chicken cutlets (1 pound total), or 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets) Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 3 slices sourdough bread (each 1/2 inch thick), crusts removed, torn into 1/2-inch pieces (3 cups) 1 pound mixed tomatoes, such as heirloom and cherry, halved or quartered if large 2 tablespoons capers, drained and rinsed 1 cup thinly sliced celery hearts (from 2 stalks), plus 1/4 cup packed inner leaves 1 tablespoon sherry vinegar 4 ounces fresh mozzarella, torn into pieces (1/2 cup) 1/2 cup packed fresh basil leaves
Gallery Chicken Paillard with Caprese Panzanella Credit: Con Poulos
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Gallery
Chicken Paillard with Caprese Panzanella Credit: Con Poulos
Chicken Paillard with Caprese Panzanella
Credit: Con Poulos
Chicken Paillard with Caprese Panzanella
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Recipe Summary
prep: 40 mins total: 50 mins
Servings: 4
prep: 40 mins
total: 50 mins
prep:
40 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 4 chicken cutlets (1 pound total), or 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets) Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 3 slices sourdough bread (each 1/2 inch thick), crusts removed, torn into 1/2-inch pieces (3 cups) 1 pound mixed tomatoes, such as heirloom and cherry, halved or quartered if large 2 tablespoons capers, drained and rinsed 1 cup thinly sliced celery hearts (from 2 stalks), plus 1/4 cup packed inner leaves 1 tablespoon sherry vinegar 4 ounces fresh mozzarella, torn into pieces (1/2 cup) 1/2 cup packed fresh basil leaves
Directions
Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil.
Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and juices from chicken plate. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken.
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All Reviews for Chicken Paillard with Caprese Panzanella
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Paillard with Caprese Panzanella
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
