Chicken Paillards With Schmaltz Bread Salad
4.7
(7)
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.
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