Ingredients
For the slaw:
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon salt
Zest and juice of 1 lemon
3 tablespoons olive oil
White or fine black pepper, to taste
½ teaspoon celery seed, optional
½ teaspoon fennel pollen, optional
1 bulb fennel, quartered, cored and very thinly sliced or mandolin-sliced
2 carrots, thinly sliced or mandolin-sliced
3 ribs celery with leafy tops, thinly sliced on bias
For the paillard and to serve:
4 chicken breasts, butterflied (cut across but not through) and pounded to ⅛ inch
Salt and pepper
1 teaspoon pimenton/smoked sweet paprika
2 tablespoons olive oil
3 tablespoons butter
4 large cloves garlic, chopped
About ½ cup Frank's RedHot
1½ cups crumbled smoked blue cheese or blue cheese
Thinly sliced or chopped scallions
Directions
Serves: 4
For the slaw, whisk up dressing, add fennel, carrots and celery, combine.
For the paillard, season the chicken cutlets with salt, pepper and a little smoked paprika. Heat olive oil in large nonstick skillet over medium-high heat, brown chicken 2 at a time, 3 minutes on first side and 1 to 2 on flip side, remove to a plate and repeat. Add the butter and melt, swirl with garlic and add the hot sauce, flip each piece of chicken in sauce and place on plate. Top each paillard with mound of slaw and then blue cheese and scallions.