Tyler shallow fries pounded, breaded chicken breasts to a beautiful golden brown and serves them with a crispy salad with a creamy homemade dressing!Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/37cmIOiSubscribe to Food Network ▶ http://foodtv.com/YouTubeFried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chicken Paillard with Creamy Parmesan SaladRECIPE COURTESY OF TYLER FLORENCELevel: IntermediateTotal: 46 minPrep: 30 minInactive: 10 minCook: 6 minYield: 4 servingsIngredientsChicken:4 boneless, skinless chicken breasts1 cup all-purpose flour4 eggs, whipped slightly with splash milk2 cups panko bread crumbsSalt and freshly ground black pepper2 tablespoons extra-virgin olive oilDressing:2 anchovy fillets2 egg yolks*2 clove garlic, smashed2 lemons, juiced1/2 cup extra-virgin olive oil1/4 cup freshly grated ParmesanSalt and freshly ground black pepperSalad:1 cup organic grape tomatoes, halved1 bag fresh baby arugala1/2 pound fresh mozzarella cheese, boccancini, halvedShaved Parmesan, for garnishLemon wedges, for garnishExtra-virgin olive oil, for drizzlingDirectionsFor the chicken:Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.For the dressing:Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.*RAW EGG WARNINGFood Network Kitchens suggest caution in consuming raw and lightly-cooked eggsDue to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#TylersUltimate #TylerFlorence #FoodNetwork #ChickenPaillard #CreamyParmesanSalad Tyler Florence's Chicken Paillard with Creamy Parmesan Salad | Tyler's Ultimate | Food Networkhttps://www.youtube.com/watch?v=TCjgYBIXfIo
