Chicken Paillard

Chicken Paillard and Kale Salad

4 boneless skinless chicken thighs

1 1/4 cups almond flour, divided

1/3 cup shredded Pecorino Romano

1 egg

1/4 cup avocado oil

1 bunch lacinto kale

1/2 Apple, diced

2 oz triple cream blue cheese, crumbled

Kosher salt

Dressing

Juice from 1/2 lemon (about 2 tbsp)

1 tsp sherry vinegar

1/4 cup extra virgin olive oil

1 1/2 tsp honey

Maldon salt

Preheat oven to 250°

Place a cooling rack over a half sheet pan.

Place chicken thighs between two sheets of parchment paper and pound thin to about 1/4” thick. Set up the breading station by placing 1/2 cup almond flour in one shallow bowl (pie dishes work well too), the egg blended with a tablespoon of water in a second bowl and 3/4 cup almond flour with the pecorino in a third bowl.

Heat a large pan over medium heat. Once warm, coat the pan with avocado oil – up to a 1/4 cup depending on how large your pan is. Season one chicken thigh with salt and bread it by dredging in the first bowl of almond flour, then dip in the egg wash and finally coat with almond flour and pecorino mixture and pat to adhere. Place in the pan and repeat with remaining chicken thighs. You may only be able to cook two thighs at a time depending on the size of your pan. As each thigh finishes, place on the cooling rack, sprinkle with a little more salt and put in the 250° oven to keep warm. Thighs will take about four minutes per side depending on thickness. Make sure your pan isn’t too hot or the coating will burn before your thighs finish cooking.

While the thighs are cooking, make the salad. Add all the dressing ingredients to a jam jar and shake to combine. Alternatively, add all the ingredients aside from the oil to a bowl and whisk to combine. Slowly drizzle in the oil and whisk vigorously until fully combined. Remove the rib from the kale leaves. Thinly chop the kale and add it to a bowl along with the apple and blue cheese. Dress to taste (you may not need all the dressing) and season with Maldon salt.

When the chicken thighs are finished, place each one a plate and divide the salad among the plates.