TURKEY PAILLARD SANDWICH
Paillards are quickly cooked, thin scallops of meat. In this recipe tender pieces of turkey breast are marinated and used in a simple, savory sandwich.
Provided by Martha Stewart
Categories Turkey Recipes
Number Of Ingredients 10
Steps:
- Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 3/4-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to a 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Cover with plastic wrap, and refrigerate for 2 hours.
- Preheat a grill or grill pan to medium hot. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
- Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.
CHICKEN PAILLARDS WITH HERB-TOMATO SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare an outdoor grill with a hot fire.
- Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
- Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.
Nutrition Facts : Calories 300 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 99 milligrams, Sodium 1082 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 40 grams, Sugar 2 grams
CHICKEN PAILLARDS WITH SCHMALTZ BREAD SALAD
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, chicken-delicious topping.
Provided by Anna Stockwell
Categories Chicken Bread Salad Cucumber Radish Parsley Lemon Juice Dinner Quick & Easy Kid-Friendly Dairy Free Spring Small Plates
Yield 2 servings
Number Of Ingredients 10
Steps:
- Working one at a time, pound chicken between 2 sheets of plastic wrap or in a large resealable plastic bag to 1/2" thick; season with 1 tsp. salt and 1 tsp. pepper.
- Heat 1 Tbsp. schmaltz in a large nonstick or cast-iron skillet over high. Carefully place 1 chicken breast in skillet, laying it away from you, and cook until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. schmaltz and remaining cutlet.
- Reduce heat to medium and add remaining 1 Tbsp. schmaltz to same skillet. As soon as schmaltz is hot, add bread and toss to coat. Pour any accumulated juices from plate with chicken over bread and continue to cook bread, stirring constantly, until golden brown and outsides are lightly crisped but centers are still soft, about 3 minutes. Season with 1/2 tsp. salt and remaining 1/4 tsp. pepper and toss to combine. Remove skillet from heat.
- Toss cucumbers, radishes, parsley, lemon juice, red pepper flakes, and remaining 1/4 tsp. salt in a large bowl. Add bread and toss again to distribute.
- Transfer chicken to a platter. Top with salad.
BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
Provided by Martha Rose Shulman
Categories appetizer, main course, side dish
Time 1h
Yield Serves 4 as a main dish salad, 6 as a side
Number Of Ingredients 15
Steps:
- Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
- Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
- Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
- Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
Steps:
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
PAILLARDS OF TURKEY WITH ASPARAGUS, HERB AND CHILI SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, appetizer
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Blanch the asparagus in lightly salted, boiling water for 1 minute. Drain and rinse under cold running water. Drain again and pat dry. Toss with remaining salad ingredients and set aside.
- Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Let turkey rest, then slice into 4 pieces. Sprinkle the salt in the skillet. Add the turkey and saute until cooked through, about 1 1/2 minutes per side.
- Remove the turkey from the pan and squeeze the juice of the lime over it. Place 1 piece of turkey on each of 4 plates, top with the salad and serve immediately.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 402 milligrams, Sugar 2 grams
TURKEY PAILLARD
Paillard is just the culinary term for a thin slice of meat and it is usually cooked quickly by grilling or sautéing.
Provided by Christine Cushing
Categories dinner,Main,Poultry
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Slice turkey on the bias into four ½-inch slices. Season with salt and pepper and rub with chopped herbs.
- Over high heat, add butter and grapeseed oil to a large skillet with ovenproof handles. When butter melts and oil is hot, panfry the turkey slices until golden, about 2 minutes per side.
- Transfer pan to oven and cook until meat is no longer pink, about 5 minutes. Remove pan from oven. Transfer cooked turkey to a plate. Keep warm.
- Return skillet to stovetop over high heat. Add white wine and Worcestershire sauce to the pan to deglaze. Reduce the pan sauce until syrupy and just starts to thicken, about 3 to 5 minutes. Pour sauce over turkey. Serve immediately.
HERB ROASTED TURKEY WITH CITRUS GLAZE
Make and share this Herb Roasted Turkey With Citrus Glaze recipe from Food.com.
Provided by Mirj2338
Categories Whole Turkey
Time 4h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Remove giblets and neck from turkey, reserve for gravy.
- Rinse turkey with cold running water and drain well.
- Blot dry with paper towels.
- Peel lemons and limes.
- Squeeze juice from lemons and limes to make least 2 tablespoons juice of each.
- Cut the remaining fruit in half and place in the turkey cavity.
- Sprinkle salt in the cavity.
- In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
- Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.
- Replace skin.
- Fold neck skin and fasten to the back with 1 or two skewers.
- Fold the wings under the back of the turkey.
- Return legs to tucked position.
- Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
- Rub turkey with salt, pepper and oil.
- Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
- Roast turkey in a pre-heated, 325° F.
- oven for about 3 3/4 hours.
- During the last hour of cooking time, baste with the pan drippings.
- During the last 30 minutes of cooking time, baste with the citrus glaze.
- Loosely cover with aluminum foil to prevent over browning.
- Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F.
- in the breast.
- Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
CHICKEN PAILLARD WITH ARUGULA, ASPARAGUS AND FENNEL SALAD WITH SHAVED PARM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken breasts on a gel board and halve horizontally but not all the way through, then open like a book and evenly pound to 1/8 inch thick. Season the chicken with salt and pepper. Combine fennel pollen, granulated garlic, granulated onion and zest and use to season both sides of chicken.
- Pour 3 turns of the pan of EVOO into a large skillet.
- Fill a medium-sized mixing bowl with ice water. Use a vegetable peeler to thinly slice the asparagus lengthwise; place in ice water.
- Place the arugula in bowl. Drain asparagus. Top the greens with asparagus, fennel and red onion. Use a vegetable peeler to shave and curl the Parmigiano-Reggiano cheese and add to bowl. Add the celery stalks and leaves.
- Heat the EVOO in skillet over medium-high heat and have a transfer tray or platter on hand. Add 2 paillards at a time. Cook over medium-high heat for 6 to 7 minutes per batch, turning occasionally.
- Dress the salad with lemon juice and 2 to 3 tablespoons EVOO and season with salt. Serve the paillards on platters topped with a pile of the citrusy, peppery salad. Garnish with fennel fronds.
BEEF PAILLARDS WITH WATERCRESS AND HERB SALAD
The greens in this recipe are inspired by Vietnamese-style herb salads.
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.
- Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.
- Pat 2 paillards dry and season with salt and pepper. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then sauté paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and sauté in same manner with remaining oil.
- Top paillards with salad.
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
A "paillard" is a slice of meat pounded very thin, then sauteed or grilled at high heat. This version works for a weeknight dinner or a standout for guests. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm., In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard., Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce.
Nutrition Facts : Calories 643 calories, Fat 15g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 88g carbohydrate (18g sugars, Fiber 2g fiber), Protein 34g protein.
PASTA SALAD WITH ASPARAGUS AND FRESH HERBS
Nice summer recipe that can be modified easily to suit different tastes or seasons. I have a small assortment of herbs in my garden so I used what I have. Use any combination you'd like. Toasted pine nuts would also be a good addition.
Provided by moko7
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook asparagus in a 6-8 quart pot of boiling, salted water until tender, about 4-6 minutes. Remove asparagus to large bowl. Using same water, cook peas 2 minutes. Remove and add to asparagus. Then add pasta to boiling water and cook until al dente.
- While pasta cooks pulse basil and other herbs, oil, salt and pepper and 1/2 cup feta in a food processor until chopped, then add to vegetables.
- Drain pasta. Mix together pasta and vegetable mixture. Then add parsley, scallions and remaining 1/2 cup feta and toss.
Nutrition Facts : Calories 490.6, Fat 18.3, SaturatedFat 5.3, Cholesterol 20.1, Sodium 297.6, Carbohydrate 65.5, Fiber 5.9, Sugar 4.8, Protein 16.8
GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES
This handy recipe has you pound chicken breasts into even flat paillards which are quick and easy to cook. Then they're cooked in a grill pan and served with a light salad of herbs and sautéed radishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
- Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
- Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.
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