Equipment
Ingredients
Main
- 30 ml olive oil
- 2 chicken breast, boneless, skinless
- 6 g salt
- 2 g black pepper, freshly ground
- 6 g curry powder
- 200 g oyster mushrooms, cut into 1.5cm pieces
- 30 g basil, chopped
- 2 garlic, minced
- 2 scallion, thinly sliced
Nutrition (per serving)
Method
Preheat the oven to 230°C (450°F). Coat a baking sheet with a light layer of olive oil.
Place chicken breasts on a cutting board and slice them horizontally to create four thin cutlets.
Arrange the cutlets on the baking sheet. Season with salt, pepper, curry powder, and a drizzle of oil.
Mix the oyster mushrooms, remaining curry powder, salt, basil, garlic, scallions, and 30ml of oil in a bowl.
Top each chicken cutlet with an equal portion of the mushroom mixture.
Bake for 15 to 20 minutes until the mushrooms are browned and the chicken reaches an internal temperature of 74°C (165°F).
Chef's Notes
- For the best paillard, use a meat mallet or the bottom of a heavy saucepan to evenly pound the chicken breasts to about 1/4-inch thickness. This ensures quick and even cooking.
- Don't overcrowd the mushrooms in the mixing bowl; give them space to absorb the seasonings properly.
- If oyster mushrooms are unavailable, shiitake or cremini mushrooms can be substituted, though they will have a slightly different texture and flavor profile.
- For an extra layer of flavor, you can add a pinch of cayenne pepper to the mushroom mixture for a touch of heat.
- Allow the chicken to rest for a few minutes after baking before serving to allow the juices to redistribute, ensuring a more tender and moist result.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 720 hours — Mushrooms may change texture upon thawing.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
