WebFor the pork paillard: Four 1-inch-thick boneless pork loin chops (about 1 ½ pounds), well-trimmed. Salt and pepper. 1 cup AP flour. 3 large eggs, beaten. ... When oil ripples, cook 2 cutlets or paillards at a time, drain on rack. Repeat with remaining cutlets. Wipe out pan and dispose of oil. Return to heat over medium-low for warm salad. WebJan 14, 2010 · To prepare the pork paillards:Pork tenderloin makes excellent paillards. Trim any fat, and run a knife under any tough silver skin to remove. Slice pork on the bias into 1/2-inch-thick pieces.
Herbed Pork Paillards with Sundried Tomato Butter and Asparagus
WebWithout crowding the pan, grill each paillard until brown–about 1 minute on the first side and about 30 seconds on the flip side. The pork is already pasteurized and therefore safe to eat “comme ça.” We are merely adding heat for aesthetic purposes. Cut the paillards in half. Carefully stack three paillard halves on top of the lettuce. WebApr 22, 2024 · Add 1 teaspoon of salt. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they're tender but not falling apart, about 6-8 minutes. Meanwhile, rinse the red onion slices with cold water and place them in a large bowl. Add the garlic and 1 tablespoon of the sherry vinegar. brad glee
Chicken Paillard Recipe
WebPreparation and Serving Mitts, Gloves, and Aprons Cooking WebNov 10, 2015 · To finish the pork: Light a grill. When the fire is ready, put the grill in place and let it get hot. Remove the paillards from the marinade and place over the hot grill. Cook just long enough for the marinade to brown and caramelize, about 2 minutes per side. To serve: Cover warmed plates with shredded lettuce. WebJan 5, 2004 · Paillards. Paillards are boneless cuts of meat that are pounded flat, then cooked quickly. To make your own, start with a boneless cut of meat. If it is 2 to 3 cm thick (about an inch) or more, consider cutting that in half first. Use the smooth end of a meat mallet to pound with (not the rough end — that is for tenderizing.) brad goodbred illinois