Try this Emeril's Chicken Paillards recipe, or contribute your own.Suggest a better description
Lay chicken flat; split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick.
In a shallow dish, combine olive oil and lemon juice. Season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high heat; lightly brush with oil. Cook chicken until opaque throughout.
Good by itself, but can be served with chickpea relish and arugula.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 47 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 34.2mg||11 %|
|Sodium 38.5mg||1 %|
|Potassium 157.8mg||4 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 13.7g||20 %|
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Calories per serving: 106
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