Paillards Of Turkey With Asparagus Herb And Chili Salad Recipes

TURKEY PAILLARD SANDWICH

Steps:

• Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 3/4-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to a 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Cover with plastic wrap, and refrigerate for 2 hours.
• Preheat a grill or grill pan to medium hot. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
• Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.

CHICKEN PAILLARDS WITH HERB-TOMATO SALAD

Steps:

• Prepare an outdoor grill with a hot fire.
• Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
• Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

CHICKEN PAILLARD WITH ARUGULA, ASPARAGUS AND FENNEL SALAD WITH SHAVED PARM

Steps:

• Place chicken breasts on a gel board and halve horizontally but not all the way through, then open like a book and evenly pound to 1/8 inch thick. Season the chicken with salt and pepper. Combine fennel pollen, granulated garlic, granulated onion and zest and use to season both sides of chicken.
• Pour 3 turns of the pan of EVOO into a large skillet.
• Fill a medium-sized mixing bowl with ice water. Use a vegetable peeler to thinly slice the asparagus lengthwise; place in ice water.
• Place the arugula in bowl. Drain asparagus. Top the greens with asparagus, fennel and red onion. Use a vegetable peeler to shave and curl the Parmigiano-Reggiano cheese and add to bowl. Add the celery stalks and leaves.
• Heat the EVOO in skillet over medium-high heat and have a transfer tray or platter on hand. Add 2 paillards at a time. Cook over medium-high heat for 6 to 7 minutes per batch, turning occasionally.
• Dress the salad with lemon juice and 2 to 3 tablespoons EVOO and season with salt. Serve the paillards on platters topped with a pile of the citrusy, peppery salad. Garnish with fennel fronds.

PAILLARDS OF TURKEY WITH ASPARAGUS, HERB AND CHILI SALAD

Steps:

• Blanch the asparagus in lightly salted, boiling water for 1 minute. Drain and rinse under cold running water. Drain again and pat dry. Toss with remaining salad ingredients and set aside.
• Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Let turkey rest, then slice into 4 pieces. Sprinkle the salt in the skillet. Add the turkey and saute until cooked through, about 1 1/2 minutes per side.
• Remove the turkey from the pan and squeeze the juice of the lime over it. Place 1 piece of turkey on each of 4 plates, top with the salad and serve immediately.

HERBED PORK PAILLARDS WITH SUNDRIED TOMATO BUTTER AND ASPARAGUS

Steps:

• For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
• For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
• Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
• Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
• For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes. Remove from the water and season with salt and pepper.
• Place asparagus in the center of a serving plate, arrange the pieces of cooked pork on top, and top with a 1/4-inch disk of sundried tomato butter. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.

HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE

Steps:

• One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
• Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

TURKEY PAILLARD

Steps:

• Preheat oven to 375 degrees F.
• Slice turkey on the bias into four ½-inch slices. Season with salt and pepper and rub with chopped herbs.
• Over high heat, add butter and grapeseed oil to a large skillet with ovenproof handles. When butter melts and oil is hot, panfry the turkey slices until golden, about 2 minutes per side.
• Transfer pan to oven and cook until meat is no longer pink, about 5 minutes. Remove pan from oven. Transfer cooked turkey to a plate. Keep warm.
• Return skillet to stovetop over high heat. Add white wine and Worcestershire sauce to the pan to deglaze. Reduce the pan sauce until syrupy and just starts to thicken, about 3 to 5 minutes. Pour sauce over turkey. Serve immediately.

HERB & CHILLI SALAD

Steps:

• Halve the chillies lengthways, getting rid of as many of the seeds as you want (this is where the heat is), then finely shred. Put in a bowl and sprinkle with a little water. Stir in the chopped herbs and pea shoots, then let everyone help themselves. Dress with oil and lime juice, if you like. Serve with Slow-roast shoulder of pork (see 'Goes well with') and Spiced yogurt with cucumber (see below), with flatbreads and bowls of harissa.

GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES

Steps:

• Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
• Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
• Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.

BEEF PAILLARDS WITH WATERCRESS AND HERB SALAD

Steps:

• Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.
• Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.
• Pat 2 paillards dry and season with salt and pepper. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then sauté paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and sauté in same manner with remaining oil.
• Top paillards with salad.