In tonight’s dinner, chicken cutlets are pounded extra-thin, cooked in a buttery blend of lemon and parsley, then drizzled in tangy balsamic glaze. On the side, there’s toasty bread and an arugula salad with balsamic tomatoes and burrata mozzarella. Simple, quick, and elegant—you’ll have perfectly cooked paillard in no time flat!
Category: not set
Cuisine: not set
4 ounce Grape Tomatoes
¼ ounce Parsley
1 unit Lemon
1 unit Demi Baguette
5 teaspoon Balsamic Glaze
10 ounce Chicken Cutlets
1 teaspoon Garlic Powder
2 ounce Arugula
4 ounce Burrata
2.5 tablespoon Olive Oil
¼ teaspoon Sugar
1 teaspoon Cooking Oil
1 tablespoon Butter
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