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Chicken paillards with radicchio slaw (gluten-free)
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Prep Time:
30 minutes
Cook Time:
4 minutes
Total Time:
34 minutes
Whack, fry, enjoy: Try a juicy paillard with radicchio apple slaw tonight.
Ingredients:
  • 1 radicchio, finely shredded
  • 4 celery stalks, thinly sliced
  • 2 Granny Smith apples, cut into matchsticks
  • 250.00 ml basil leaves, shredded
  • 57.50 gm walnuts, toasted
  • 60ml balsamic vinegar
  • 125ml olive oil
  • 5.90 gm Dijon mustard
  • 2 chicken breast fillets
  • 20g unsalted butter
  • Lemon wedges, to serve
Instructions:
  • Combine the radicchio, celery, apple, basil, and walnuts in a bowl. In another bowl, whisk together the vinegar, oil, and mustard. Season to taste, then mix with the salad ingredients and set aside.
  • Butterfly each chicken breast to create two thin fillets. Place each fillet between plastic wrap and tenderize until thin using a meat mallet or rolling pin. Season generously with salt and pepper.
  • In a large frypan over high heat, melt the butter along with an extra tablespoon of oil. Cook the chicken for 2 minutes on each side until golden and fully cooked.
  • Plate the chicken and salad individually on 4 plates, garnish with lemon wedges, and serve.

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