Chicken Payar Cutlet with Salad in Tahini Dressing
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 21 G., saturated fats 3 G., proteins 35 G., carbohydrates 27 G., fiber 6 G., cholesterol 78 mg, sodium 332 mg, sugar 6 G.
Calories 430, total fat 21 G., saturated fats 3 G., proteins 35 G., carbohydrates 27 G., fiber 6 G., cholesterol 78 mg, sodium 332 mg, sugar 6 G.
Despite its complex French name, payard is one of the simplest dishes—a chicken cutlet pan-fried without breading. It's perfect for a quick and light midweek dinner. For a side dish, prepare a hearty salad with bulgur, vegetables, and dried fruits in a tahini sesame dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup bulgur
- 4 chicken cutlets (about 600 g)
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon + wedges for serving
- 3/4 teaspoon pumpkin pie spice mix
- 1/4 cup tahini
- 1 small head of romaine lettuce, coarsely chopped
- 3 green onions, thinly sliced
- 2 cucumbers, halved lengthwise and thinly sliced
- 2 tablespoons chopped dried fruit mixture, such as dried apricots and dried cranberries
- 1/4 tbsp. pomegranate seeds
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Recipes with similar ingredients: chicken cutlets, bulgur groats, lemon, pomegranate, tahini, pumpkin pie spice, dried apricots, dried cranberries, romaine lettuce, cucumbers
Cooking the dish according to the recipe:
- Prepare the bulgur according to package directions and transfer it to a large bowl. Season with salt and pepper and let cool slightly.
- Meanwhile, in a medium bowl, toss the chicken cutlets with 1 tablespoon olive oil, the juice of half a lemon, pumpkin pie spice mix, and 1/2 teaspoon salt. Let marinate for 10 minutes. In a large bowl, combine the tahini with the remaining 2 tablespoons olive oil and the juice of half a lemon until smooth; season with salt and pepper to taste. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate.
- Add bulgur, romaine lettuce, green onions, cucumbers, and dried fruit to a bowl with the tahini dressing, season with salt and pepper to taste, and toss. Top each serving of salad with a chicken cutlet and sprinkle with pomegranate seeds. Serve with lemon wedges.
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