Recipe: Chicken paillard sandwich with brown butter crispy capers
Not your regular kind of sandwich {gf*, nf}
Fresh from a trip to Paris the memory of my baguette sandwich is still making my mouth water. Le Sandwich, as the French call it, isn’t quite what most people imagine—unless, of course, you prove me wrong in the poll below. I grew up on two slices of wholemeal bread with a thick layer of crunchy peanut butter and slices of gherkins - try it! Honestly it’s so good. Cut straight down the middle, the two rectangles sat in my Rainbow Bright lunch box alongside an apple and half a packet of crisps. My younger brother and I would fight over who got the actual packet (the loser getting the see through food bag).
Now with most things the French have a way of taking something humble and elevating it. There’s a good reason their jambon beurre (ham butter) is a standard in most boulangeries (transl. bakeries). A golden brown baguette with a crust so crisp it could almost cut your mouth, slathered generously with good salty butter and stuffed with wafer thin slices of ham. C’est tout!
This recipe takes a bit more effort, but it comes with the bonus of being a great way to relieve tension. And if anyone complains about the noise, just send them my way! Using the French paillard technique, you gently pound chicken breasts to a delicate thinness, allowing them to cook quickly and evenly while making the most of your ingredients. My Austrian relatives would say that a paillard is just a “naked schnitzel”—the same method applies to both dishes.
The crispy capers in the brown nutty butter add a delightful, salty pop and to brighten up the plate, there’s a crunchy slaw with a vibrant mango dressing.
Recipe and full recipe video behind the paywall.
BBQ tip: This technique works brilliantly on the grill! Since pounding flattens the chicken, it cooks much faster and more evenly. Wait until your coals have that perfect hot glow (no flames), then grill for just a few minutes per side.
This week’s petit pleasure - Totally awe-inspiring! The 24/7 drive and determination reminded me of the grit I had in my thirties—now mellowed and replaced by a desire to prioritise family.