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Chicken paillards with radicchio slaw (gluten-free)

Name: Chicken paillards with radicchio slaw (gluten-free)
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 4
Ingredients: 1 radicchio, finely shredded; 4 celery stalks, thinly sliced; 2 Granny Smith apples, cut into matchsticks; 1 cup basil leaves, shredded; 1/2 cup walnuts, toasted; 1/4 cup (60ml) balsamic vinegar; 1/2 cup (125ml) extra virgin olive oil, plus 1 tablespoon to cook chicken; 1 teaspoon Dijon mustard; 2 chicken breast fillets; 20g unsalted butter; Lemon wedges, to serve

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A paillard is a piece of meat or chicken that is pounded until thin and quickly pan-fried. Try it tonight with a side salad of radicchio and apple slaw.

1 radicchio, finely shredded
4 celery stalks, thinly sliced
2 Granny Smith apples, cut into matchsticks
1 cup basil leaves, shredded
1/2 cup walnuts, toasted
1/4 cup (60ml) balsamic vinegar
1/2 cup (125ml) extra virgin olive oil, plus 1 tablespoon to cook chicken
1 teaspoon Dijon mustard
2 chicken breast fillets
20g unsalted butter
Lemon wedges, to serve

Method

1.

Place the radicchio, celery, apple, basil and walnuts in a bowl. In a separate bowl, whisk together the vinegar, oil and mustard. Season to taste, then toss with the salad ingredients and set aside.
2.

Cut each chicken breast through the centre into 2 thin fillets. Place each fillet between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until thin. Season with salt and pepper.
3.

Melt the butter with the extra tablespoon of oil in a large frypan over high heat. Add the chicken and cook for 2 minutes on each side or until golden and cooked through.
4.

Divide the chicken and salad among 4 plates and serve with lemon wedges.