Crisp Chicken Paillard
Ingredients:
1 1/2 cups nonfat buttermilk
3 tsp salt
1 1/2 tsp freshly ground black pepper
2 boneless skinless chicken-breast
1/2-3/4 of baguette
1/4 tsp cayenne pepper
1 cup extra-virgin olive oil
Lemon (optional)
In an airtight container, combine buttermilk, 1 1/2 tsp salt, and 1/2 tsp black pepper. Set aside.
Working with one at a time, place chicken breast on cutting board, flat side down. Press down on chicken with palm of one hand and cut in 1/2 horizontally to make two cutlets. Repeat with other breast. Using the flat side of a meat pounder, pound chicken between pieces of plastic wrap until about 1/4″ thick. Add the 4 chicken cutlets to buttermilk marinade. Chill at least one hour or overnight.
Cut bread into 1″ cubes. Place bread cubes, 1 1/2 tsp salt, 1 tsp black pepper, and cayenne pepper in the bowl of a food processor and pulse in batches to form coarse crumbs (this should yield 4 – 5 cups). Spread on a rimmed baking sheet; dry at room temperature for at least an hour or as long as overnight.
Working with one cutlet at a time, dredge both sides of chicken in bread crumbs, pressing firmly to help them adhere. Transfer to a plate or baking sheet, and refrigerate at least 30 minutes and up to 2 hours.
Prepare another baking sheet with double thickness of paper towels. Heat 1 cup extra-virgin olive oil in a 12″ skillet (oil should be 1/4 – 1/2″ deep) over medium-high heat; a breadcrumb should sizzle instantly when dropped into oil. Gently place 1-2 cutlets in skillet, and fry until undersides are golden brown, 3 1/2 – 4 minutes. Flip cutlets, and fry until cooked through and golden brown on other side, about 2 1/2 minutes more (chicken should feel firm). Transfer to paper-towel-lined baking dish and pat off excess oil. Serve with fresh lemon if desired.
