The key to this menu is in the cutting! Boneless and skinless chicken breasts are cut into paillards and then soaked in buttermilk. After that, the pieces are dredged in a mixture of corn flour and spices and sauteed until crispy on the outside and juicy-tender on the inside. And the sauteed rice patties are an unexpected accompaniment.

Chicken breast paillairds with corn flour and spice coating sauteed in hot oil
Cajun rice patties with a topping of tomato salsa
Broccoli Rabe

Orange wedges

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