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Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Paillard of chicken fillet with grilled runner beans

Paillard of chicken fillet with grilled runner beans

Rezept
Grilling and BBQ
Huhn

Tender chicken breast schnitzel with a Mediterranean twist! The crunchy, smoky runner beans and the intensely spicy olive tapenade with anchovies and capers add depth and complexity to this light summer dish.

Redaktion

Cooking time: 30 minutes

For the chicken breasts and runner beans

Ingredients (4 servings)
1 kg Runner beans, cleaned
4 Chicken breasts
2 twig(s) Rosemary
2 Organic lemons
4 tablespoon(s) Olive oil
Salt
Pepper

For the tapenade

Ingredients (4 servings)
200 g Green olives, pitted
10 Anchovy fillets
2 tablespoon(s) Capers, well drained
150 ml Olive oil
1 Garlic clove
A dash of lemon juice
Black pepper
1 Small bunch of parsley
  • If possible, prepare the tapenade the evening before: Crush the olives, anchovy fillets and capers in a mortar or chop with a knife. (With a mixer, the texture is usually too fine).
  • Gradually work in the olive oil and continue to mash until a paste is formed - finer or slightly coarser, depending on taste.
  • Season to taste with freshly ground black pepper, a little garlic and lemon juice and leave to infuse in the fridge. Before serving chop a small bunch of parsley and fold in.
  • Preheat the grill. Cook the runner beans in unsalted water for approx. 5-10 minutes. Drain and place on the hot grill in the vegetable basket, turning several times. Grill, shaking, until the beans have taken on colour. Mix with the tapenade and season to taste.
  • Divide the chicken breasts horizontally and place the individual cutlets between cling film. Using a pan or pot, carefully pound the cutlets so that they are uniformly half a centimetre thick.
  • Season with salt and pepper, whisk the zest and juice of a lemon, olive oil and chopped rosemary into an emulsion and brush the escalopes with it. Grill with the slices of the other lemon over a high heat for about a minute on each side.
  • Mix the runner beans with the tapenade and season to taste. Spread on a large platter, place the chicken paillards on top, drizzle with a little olive oil and serve. It goes well with wheat sourdough bread.
2024 Grüner Veltliner Kamptal DAC Gobelsburg
Weingut Schmid
Pale yellow green, silver reflections. Delicate notes of mango and fresh apple, a hint of candied orange zest, with meadow herbs in the background. Medium body, fine fruit...
Kamptal, Austria
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