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Pressed for time? Make paillard for dinner

Chef Charlie Palmer offers recipes that can be cooked in 20 minutes

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  Paillard in just 20 minutes
May 14: Want to make a delicious meal but pressed for time? No worries: Chef Charlie Palmer offers quick and easy recipes that can be cooked in a flash.

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TODAY
updated 11:37 a.m. ET May 14, 2008

Cook a meal your whole family will love! Paillard may sound complicated and time-consuming, but it's not — all you need is 20 minutes. Charlie Palmer, chef and owner of Aureole restaurant, offers up his recipes for beef, chicken and pork.

Beef paillard with chilled soba noodles
Charlie Palmer

Makes 4 servings; takes 20 minutes

INGREDIENTS

• 4 beef tenderloin portions, 5 ounces apiece
• 1/2 pound soba noodles, cooked
• 1 cup cilantro leaves, loosely packed
• 1/2 cup thinly sliced scallion greens
• 1 carrot, peeled and julienne fine with a mandolin
• 1 red bell pepper, cut into thin strips
• 3 cups baby arugula
• 3/4 cup peanuts, toasted
• 1 tablespoon sesame oil
• 1/2 cup soy sauce
• 1/2 cup water
• 2 tablespoons lemon juice
• Coarse salt and fresh-ground pepper

Recipe continues below ↓
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DIRECTIONS
  • Place the each portion of beef onto a piece of plastic film lightly drizzled with olive oil. Place another piece of plastic film on top of each.
  • Gently pound the beef portions with a meat cleaver (not a meat tenderizer) flipping the portion halfway through until it is an even 1/4 inch thick all the way around.
  • Remove the plastic and season each with salt and fresh ground pepper.
  • Place each portion onto a lightly oiled grill (or grill pan), flip after one minute and cook for an additional minute.
  • Toss the soba noodles with the cilantro leaves, scallions, carrots, red pepper strips, and baby arugula. Whisk together sesame oil, soy sauce, water and lemon juice and season with salt and pepper. Toss the dressing with the soba noodle salad. Add peanuts.
  • Lay the salad onto plates. Remove the paillards from the grill and place on top the salad, serve immediately
TIPS

Note: Method is the same for remaining recipes, except the chicken breast needs to be butterflied first.

MANAGE YOUR RECIPES




Chicken paillard with tomato, cucumber and mozzarella salad
Charlie Palmer

Makes 4 servings; takes 20 minutes

INGREDIENTS

• 4 boneless skinless chicken breasts
• 4 Jersey tomatoes, washed and sliced into wedges
• 1 English cucumber, halved and sliced thickly
• 1 small red onion, peeled, halved, and sliced thin
• 4 balls mozzarella cheese, cut into large cubes
• 4 cups stale bread cubes
• 8 basil leaves
• 3 tablespoons balsamic vinegar
• 1/3 cup olive oil
• Coarse salt and fresh-ground pepper

DIRECTIONS

  • Holding chicken breast flat to a cutting board, slice into the middle of the meat with a thin sharp knife, holding the knife parallel to the board. Cut 3/4 of the way through the breast. Open up to lay flat before placing in the plastic to pound.

  • Combine remaining ingredients. Toss with balsamic vinegar and olive oil. Season with salt and pepper.

  • Place the salad in the center of the plate, and top with the grilled chicken.

MANAGE YOUR RECIPES




Pork paillard with fresh apples, walnuts and blue cheese
Charlie Palmer

Makes 4 servings; takes 20 minutes

INGREDIENTS

• 4 pork loin portions (5 ounces apiece)
• 6 cups baby greens
• 2 apples, quartered, cored, and sliced thin
• 2 cups crumbled blue cheese
• 1/2 cup walnut halves, toasted
• 2 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon lemon juice
• Coarse salt and fresh-ground pepper

DIRECTIONS

  • Place the each portion of pork onto a piece of plastic film lightly drizzled with olive oil. Place another piece of plastic film atop each.

  • Gently pound the pork portions with a meat cleaver (not a meat tenderizer), flipping the portion halfway through until it is an even 1/4 inch thick all the way around. Remove the plastic and season each with salt and fresh-ground pepper.

  • Place each portion onto a lightly oiled grill (or grill pan), flip after one minute and cook for an additional minute. Place onto a lightly oiled grill.

  • Whisk together Dijon mustard, olive oil, water and lemon juice for salad dressing. Toss all of the ingredients for the salad together and season. Lay the salad out onto a presentation platter.

  • Remove the paillards from the grill and place atop the salad, serve immediately.

MANAGE YOUR RECIPES




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