This 3 Minute Weeknight Chicken Dinner is a Winner
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- Опубликовано: 1 авг 2024
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Paillard is a French term for “flat”, so chicken paillard is a thin piece of chicken. Its an old stale recipe but today we give it a makeover.
Recipes:
The Best Chicken Paillard Ever
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Thank you for sharing how to clean the griddle! One aspect of cooking which never seems to be mentioned is the cleaning afterwards. You rock, rule, and mentor with style!
FYI, plain water works just the same as ice.
I had this once in a restaurant years ago and loved it. I’m so glad you showed me how to make it ❤. Stephen can we have more recipes like this? that are light and easy.
This is almost our favorite salad dressing that I make all the time! I use fresh herbs and add a clove of grated garlic. I also like a hint of dried spicy pepper. Cayenne, Aleppo or Gochugaru depending on my mood. We're trying this soon it looks fantastic.
Looks phenomenal man. I love clean, simple, bold dishes like this that help refine techniques like knife skills.
You’re a phenomenal teacher. That plate looks amazing and I think I’ll be brave enough to try this one. Thank you another great video.
Just love your recipes and videos. You are a fantastic engaging teacher without superfluous information. I always learn something new. You deserve so much recognition. Congratulations on achieving over 1 million subscribers. I started watching you when you have about 200k!
Hey Steve, is there anyway you could create some videos covering the topic of Make Ahead and then Freeze for Convenience meal prep ideas? I am really interested in ways to spend say an entire weekend prepping and freezing portioned proteins etc and then having a simple dinner by just grabbing parts from the freezer. I would love to see your take on this type of prep. Thanks for the amazing content otherwise.
Can confirm this recipe is one of the best things my wife and I have made!
Steve love you show and have made a bunch of your receipts, I bought the griddle thru your show to show some support. Keep cooking
Thank you for explaining your technique to us!! 💯
Looks outstanding! The best version of this dish I ever had was in Las Vegas and it had grilled peaches as well. Little different than yours but was terrific!
Beautiful recipe. Going to cook it tomorrow.
Your filleting skills are out of this world 🤯😎
I know, right? I can't fillet worth a shit. I keep trying though.
That’s also a remarkably sharp knife
Practice makes perfect and a good knife helps.
I find a wide blade works better for something like a chicken breast, makes it easier to see tilt in the blade.
Coming from somebody who's fileted lots and lots of salmon and owns 3 filet knives.
@@obtuseangler768 Thank you for sharing these tips.
@@Walrus286 Its only remarkable in that most people's knives are probably shitty lol. Doesn't have to be THAT sharp
Amazing simple dinner, Thank you ❤️
Love the griddle and wish I could afford one. Perhaps when I've been back to work for a while.
The chicken and vinaigrette gave me some ideas for different kind of salad geared towards veggie avoiders.
Wow done so well.
spectacular dish, love the dressing!👌👌😁😁
Ohhhhh
..... Yum... I NEED that griddle!!! Thank you
Awesome, Thank You ! Mouth-Watering !
I had to stop this at about 1:30 to comment...
So happy to see someone else throwing down a damp paper towel under the cutting board.
I am enjoying your content. I’ll try this recipe, it looks so good. Thank you.
Looks great. Thank you.
Excellent!
Looks delicious!
This looks good for a chicken dish. I haven’t cooked chicken in months, and this makes me want some. That being said, I would find an new doctor that has bothered to keep up with the last 30 years of nutrition science. That is a huge red flag 🚩
I had the same thought
You're talking about cholesterol being the same in chicken as in red meat?
@@Nicole-mr8po cholesterol is the master hormone that all animals are made of. If you eat anything that is part of an animal or a byproduct of an animal, it contains cholesterol. Without cholesterol, no animal can exist. Every cell in your body requires cholesterol to exist.
The reason why red meat is superior to chicken is it is very low in volatile polyunsaturated fats and is more nutritious per calorie. I, personally, try not to eat a lot of chicken because the fat contains so much linoleic acid, a very volatile and oxidation prone polyunsaturated fat, but that’s my choice. The same with cooking oils - I avoid polyunsaturated fats in oils. Saturated fat based oils are more stable and resist oxidation.
Chill dork
just finished, it was really good, so simple but really tasty. the fennel gives it a a complexity
Definitely making this!
Great recipe! I’ve never seen that before.
Looks divine, will try that
This is AMAZING!
Awesome recipe sure I will try it soon. Greeting from Chile 🇨🇱
Thanks!
I’ll be making this one!!!!
favorite chef in the business.
Thanks for this.I mostly make boring chicken.this looks great.
Another winner dish 👍
Your awesome ! Looks delicious, ty
Nice recipe, I do a similar vinaigrette. Wouldn't you worry about that griddle warping adding ice when it's that hot? I have an outdoor griddle, and still wouldn't do that. But, I could bang out 4-6 of these in a pop for guests on it! Final plate looked perfect Stephen!
the Metric/US switch on your websites recipe system is greaaaaattt!!!
Holy Hell. How big are US chickens. That's a turkey breast here in the UK 😮
Probably came from Texas!
It's what we would call "plofkip" in Dutch, basically chickens that have been raised very quickly to grow as much as they can. (very unhealthy for the chickens) and then in the supermarkets the meat is pumped full of water to make it look like it's more than it really is.
Smaller chickens that have had a decent time to grow up and decent living conditions are usually a lot better taste wise, but certainly health wise. (goes for both us and the chickens health)
I'm glad my parents have their own chickens, they have a good life with food, shelter and a big yard with plenty of fun things for them to interact with. And there's basically no natural enemies for them, where we live, so no stress. And in the end we have fresh eggs every day and when they get to old to lay eggs, we have healthy chicken meat.
@@bradcampbell624 I am doubting that it even came from a Chicken 🐔?
All that subsidized corn has to go somewhere.
Steroids...
yes
just yes!
"When you treat fennel with acid..." I agree, LSD makes fennel much better.
Sangat menarik untuk di coba 👍👍
I'm glad you didn't do Coronation Chicken this week. This looks much better to me.
I thought I'd hate fennel because I don't like black licorice. It's a different animal. Waited 43 years to try it, and I love it.
Appreciate the tips re fennel. I loathe natural licorice flavor more than I hate coconut. I can tolerate a little bit of coconut. I hope that the tips will tone down the black licorice flavor enough so that I don't hate it.
I only have a visceral reaction to 3 things, liver, black licorice & coconut.
For me, visceral negative reactions are eggplant, cooked (boiled) celery, cooked fennel.
Nicely done Steve as usual however one issue for me, that chicken breast is abnormally large, it must be pumped up with the stuff Arnie used to take!! Might be standard in the US i don't know? a genuine free range chicken breast is about half that size.
Yeah they grow some unusually large chickens here in USA. Tough and little flavor. You have to slice in half into two thin pieces and work from there to brine and season it. The other option is to buy a smaller chicken and cut your own smaller breasts.
It could just be the breed also. Im sure he is buyer conscious of his meat, without any steroids. But who knows I guess. Lol
And then doctor tells him less red meat more chicken lol...
Great Job Steve
9:11 Love Made-In
11:00 Nice
11:51 Even Nicer
😋
I was looking at a recipe for Chicken Paillard this weekend but it looked a little too bland and basic. Now, with your recipe, I am excited to try it! Thanks man, perfect timing for me.
Hi Steve, great video. I was wondering what pepper mill you use?
I'd love to see some more pork recipes! Tenderloin, chops, roast. Other than sausage and pulled pork it's not a frequent ingredient in your recipes. It is the other white meat! 😉
Yumm
As a Frenchman, paillard does not mean flat and in this context means peasant, rustic :)
Love it!!! Where is your restaurant?
Yay! More Chicken, looks yummy😻
Curious how you really feel about the Grazza Oils. Obviously I see it all over various feeds but the only person ive seen review it said its disgusting
Youre a mage in the kitchen man! You rock!🎉🎉
Looks like i gotta try this one out I think I'll sub pork in place of chicken, and use some baby spinach I'm not a fan of arugula much
Fenel is delicious, ill eat those cold crispy raw cuts like a snack. Its like celery but good.
Another good recipe for chicken very thinly pounded - use it as a pizza 'dough'
Love the recipes on chicken, but your MD is full of it!
Looks great as always! But why arent we using boneless skinless chicken breast?
So interesting...I only like fennel raw, never cooked. Ever-buddy's different!
Steve! After all the cooking skills I've learned from you, allow me to return a small favour: flip your microplane game! Hold the lemon in your left hand, then drag your zester across it, almost like you're shaving it! Great success!
Looks delicious with lots of fat & salt yum.
What brand knives do you use? They are sharp and look like a thinner blade. Lots on the market are thick and hard to use.
Ok, this whole time I've been cutting my chicken breasts in half in a coronal section. I don't think anyone has pointed out that it can be done the way you presented it here. 2/3, fip, 2/3 again. That makes much more sense, because just cutting it in half in a coronal sections still leads to a considerable degree of uneven-ness.
7:01 lmao u can tell he's drinking while recording this vid
Oh my 😋🍷
Can you suggest replacements for mustard and arugula here? I'm deathly allergic to mustard seed family. Love to try this with some tweeks...any suggestions???
Maybe some bitter Chinese greens and extra pepper to get that peppery flavor?
is there a reason why you let it rest in lemon juice and sauce and move to another plate? guessing for presentation?
Looks yummy! Why not just serve the chicken on the plate you rested it in? I'ma make this!
You could charge $27.95 for that anywhere on the Strip here in Vegas.
I would not marinate in fridge. If you do it on the counter you could probably cut the salt in that dish in half.
There's no way bacteria is going to be an issue in a salt and vinegar bath. Also, your cooking it.
Regardless, putting it in the fridge basically stops it from getting a good marinade.
This recipe looks great
Well done
It's called Milanese
Usually a breaded cutlet which is awesome too if your not worried about carbs
A restaurant I used to work at we did a bone in veal chop pouned thin ,breaded, fried and topped with that salad. That was cool but expensive
Peace
That bite lol
Your doc needs to watch Dr.Berg.
Fennel, fresh, untreated, smells and tastes like black licorice. I HATE black licorice. However, cooked, you taste none of that in the finished product, and WOW, the ethereal character it imparts to any dish is unlike anything I've ever had. You have got to try it, in a soup, in a sauce, in a salad, how ever you want, but give it a shot, because it can be so, so good.
The introduction 😂 Thank you for listening to your doctor. I feel concerned for your cardiovascular system every time I see how much salt you use in your cooking!
But, this looks Delicious 😋
hi steave 😋😀😀💗💗💗 yummy
Looks a lot like a Milanese. I am a huge arugula fan so sign me up!
I didn’t have the lemon on hand. I substituted for Cilantro leaves 👍👍
❤ stay trill
Love it. Love Cusato. End stop. But why does this say 3 minute?
Paillard means flat? I thought it meant dry. As far as cutting back on red meat from the guy who said get your waxseen
Let's do more fish
Dr. Berg said chickens bad 4 u
Sorry, recipe link not working.
Let’s gooooooo
The boy is Italian
That chicken breast is mahoosive! Looks really tasty.
3:46
I should call her
I vote you get a second opinion -
What you doctor meant is probably to not have a cup of oil with every single meal 😁
no red meat, so more chicken? fuck that im going fish
Looks delicious, but if someone thinks they're going to lose weight by eating this "healthy" dish because its lean chicken breast, that marinade has probably over 1000 calories of oil. People don't realize how calorically dense oil is.
MUCH closer to 2000 calories. And it's not just how calorie dense it is... Who can afford to use/waste this much quality olive oil in a meal let alone something that is eaten 3 time a week. It's.. a gross gluttony I can't quite comprehend.
How many calories?
Whoa, less red meat? More red wine, I say!! How do you think Italians stay so healthy? Ha!
Ignore if you don’t want to tell, but how did the doctor argue about eating less red meat? Anything off?
You used like $15 of EVOO!