Chicken paillard VS Chicken scallopini. Paillard is easier because there is no coating of flour. You will see images of chicken paillard that is coated, those are not quite right, they are fussier than paillard.
Paillard is a not so nice word, it means vulgar, bawdy, ribald, rude, uncultured referring to a person. That is my position, and I am sticking with it.
So why doll the thing up when you are already slumming it? eh Why not?
These are my father's favorite nuts. They are the only ones at this store not sold shelled. All the rest were more convenient.
That's for the salad ↑
Why pound a chicken breast and then fry it on hot and so fast?
You see them with careful diamond grill marks meaning the cook stood there and shifted the breasts on the grill. If there is time to singe two marks on each side, then the breasts are cooking too long. Flip them once and that's it. That is all there is time for. That is another opinion I'm going to stick with.
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