Searching for easter recipes? Allow Vogue to share one from the beloved restaurant at The Carlyle, Dowling’s.
To cook the Chicken Paillard:
Crack the eggs and whisk them in a mixing bowl. Combine the grated parmesan cheese and breadcrumbs in another mixing bowl. Dip the chicken breast in the eggs and then in the breadcrumb’s mixture and place one chicken at the time in between 2 plastic film and pound it out until nice and evenly thin. Remove the plastic film then in a nonstick pan on medium heat cook the chicken paillard 2 minutes on each side until golden brown.
Place tomatoes on the chicken paillard. In a mixing bowl add cucumbers, onions, lettuce and toss with the lemon vinaigrette. Place it on the chicken paillard and top it of with the shavings of parmesan.
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