"Paillard" is a French word that describes the way a piece of meat is prepared - "paillard" refers not only to chicken, but to any other well-beaten meat. Whether you're cooking pork, chicken, or even veal, the thin beating of the meat makes it tender and cuts down on cooking time! The dish is ready in just a few minutes 👌
Ingredients: chicken fillet (2 pieces), Provence herbs, olive oil, small onion, champignon, salad mix, salt and black pepper
Cooking method:
My fillet, dry and carefully cut lengthwise, a little short of the edge, so that later it can be opened in the shape of a heart. Carefully break off the pieces thinner. (You can use a meat mallet, rolling pin, or the dull side of a knife. Cover the meat with cling film so that nothing scatters to the sides.) Season the meat with herbs. I do not salt right away, so the meat is more tender.
Heat the oil in a frying pan and fry the breast pieces one by one over medium-high heat for 1-2 minutes on each side until browned. Set aside.
Peel the onion, finely chop and fry in the same pan where the meat was fried.
Wash the mushrooms, dry, thinly slice and add to the onion. Fry together for a couple of minutes.
Return meat to skillet. Add salt and pepper and heat everything together a little.
Serve with green salad.
Bon appetit!😋