Pressed for time? Make paillard for dinner

Recipe: Beef paillard with chilled soba noodles

Charlie Palmer

Ingredients

• 4 beef tenderloin portions, 5 ounces apiece
• 1/2 pound soba noodles, cooked
• 1 cup cilantro leaves, loosely packed
• 1/2 cup thinly sliced scallion greens
• 1 carrot, peeled and julienne fine with a mandolin
• 1 red bell pepper, cut into thin strips
• 3 cups baby arugula
• 3/4 cup peanuts, toasted
• 1 tablespoon sesame oil
• 1/2 cup soy sauce
• 1/2 cup water
• 2 tablespoons lemon juice
• Coarse salt and fresh-ground pepper

Preparation

Tips

Note: Method is the same for remaining recipes, except the chicken breast needs to be butterflied first.

Serving Size

Recipe: Chicken paillard with tomato, cucumber and mozzarella salad

Charlie Palmer

Ingredients

• 4 boneless skinless chicken breasts
• 4 Jersey tomatoes, washed and sliced into wedges
• 1 English cucumber, halved and sliced thickly
• 1 small red onion, peeled, halved, and sliced thin
• 4 balls mozzarella cheese, cut into large cubes
• 4 cups stale bread cubes
• 8 basil leaves
• 3 tablespoons balsamic vinegar
• 1/3 cup olive oil
• Coarse salt and fresh-ground pepper

Preparation

Serving Size

Recipe: Pork paillard with fresh apples, walnuts and blue cheese

Charlie Palmer

Ingredients

• 4 pork loin portions (5 ounces apiece)
• 6 cups baby greens
• 2 apples, quartered, cored, and sliced thin
• 2 cups crumbled blue cheese
• 1/2 cup walnut halves, toasted
• 2 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon lemon juice
• Coarse salt and fresh-ground pepper

Preparation

Serving Size