Chicken Paillard & Kale Salad By Chef Jon Wipfli
- Watch our interview with Chef Jon Wipfli HERE
ABOUT THE DISH
This is Chef Jon Wipfli’s, The Minnesota Spoon, go-to after a long day at work and with a few cheffy tricks bring this flavor-packed dinner together in no time. First, we butterfly the chicken breasts allowing them to cook very quickly and stay juicy. Next, we massage the raw kale by hand for just a few minutes to tenderize and season the leaves. Lastly, we pull together a super simple vinaigrette that makes use of shallot, garlic, parsley, dijon, lemon and anchovy paste – a not-at-all fishy powerhouse of umami flavor.
Cooking terms for this recipe
What you need
2 small bowls
Large sauté pan