Chicken Paillards with Blood Orange Pan Sauce
Grate 1/2 teaspoon zest from 1 orange. Juice the orange into a medium bowl and add the zest. Segment the remaining 3 oranges (see Tip): Using a sharp knife, slice both ends off and remove the peel and white pith. Set a fine-mesh sieve over the bowl. Working over the sieve, cut the orange segments from their surrounding membranes. Squeeze juice out of the membranes and peel before discarding. Reserve the orange sections and juice separately.Advertisement
Cut chicken into 4 pieces. Place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until about 1/4 inch thick. Season with salt and white pepper.
Beat egg in a shallow dish. Place Parmesan on a plate. Dip the chicken into the egg, then dredge lightly in the Parmesan, pressing to help it adhere.
Heat oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat. Add the chicken and cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 5 to 7 minutes total. Remove to a plate. Add the reserved orange juice to the pan and bring to a boil. Cook for 1 minute. Add the reserved orange segments and the remaining 1 tablespoon butter and stir until melted. Serve the chicken with the sauce and parsley, if using.
Tip: How to segment an orange: For pretty, pith-free citrus sections, try suprêming. First, cut a thick slice off both ends of the fruit with a chef's knife. Next, stand the fruit on a cut end and slice off the peel and white pith below it, following the curve of the fruit with the knife as you go. Finally, working over a bowl, use a paring knife to cut toward the center of the fruit to release each segment from the surrounding membranes. (Squeeze any extra juice from the membranes into the bowl.)
Equipment: Parchment paper