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Deviled eggs make a simple yet delicious snack or appetizer. This easy recipe comes together with just a few basic ingredients and is always a crowd-pleaser!
It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It…
It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds in our house!
If you’re looking for a recipe that says, “I know what I’m doing in the kitchen” but is actually simple to put together, two words: chicken paillard. This classic French recipe is elegantly simple and one of the top recipes we pull out to impress friends and family.
We first had the dish at a French restaurant near out house, and it was so absolutely flavor packed, we had to try our own spin on the recipe. Here’s our version, where tender cutlets are bathed in a tangy, savory sauce that will have you want to lick your plate clean! Serve with an arugula salad and it’s got a sophistication that works for guests but is the perfect easy dinner idea.
“My oh my the flavor here is so good! The chicken was juicy yet firm, I really like your method of butterflying before cooking in the pan. And then the sauce! I could drink this sauce out of a cup, ha! Incredible flavor and easy to make.” -Tanvee
Chicken paillard is a classic French dish starring a boneless, skinless chicken breast that has been pounded to a thin, even thickness. In fact, “paillard” means “scallop” in French, which refers to the chicken’s flattened shape—not a sauce. The pounding technique allows for quick cooking, resulting in a beautifully browned cutlet with tender, juicy interior. It’s not uncommon on French bistro menus or in New York City restaurants.
Like any good French recipe, chicken paillard is all about quality of ingredients. Here’s what you’ll need to know to make this recipe shine:
The most important part of chicken paillard is the “paillard” part: forming the chicken into thin cutlets so they cook evenly. Traditionally chicken paillard is pounded so that it comes out tender. Here’s what to do to butterfly a chicken breast and pound it before cooking:
Step 1: Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.
Step 2: Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).
Step 3: Cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it an even 1/4-inch thickness.
Chicken paillard is often served with an arugula salad, since it adds a nice fresh counterpoint to the savory chicken. Here are some of our favorite simple ways to serve it:
Leftover chicken paillard stores well: store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop before serving.
This chicken paillard recipe is another star in our favorite chicken dinner ideas lineup! A few more we recommend trying:
This chicken paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.
The chicken is cooked when it reaches an internal temperature of 165°F. You can also check if it’s cooked through by making a small cut in the thickest part of the chicken and ensuring it’s no longer pink.
Absolutely! A simple pan sauce with lemon, butter, and herbs is a classic pairing. You can also get creative with other sauces, such as a creamy mushroom sauce or a tomato-based sauce.
It’s best to cook chicken paillard just before serving for optimal texture and flavor. However, you can pound the chicken breasts ahead of time and store them in the refrigerator until ready to cook. Leftovers store refrigerated up to 3 days.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes 
Yield: 4 It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds in our house!
Category: Main dish
Method: Stovetop
Cuisine: French
Diet: Gluten FreeInspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s …
Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, gorgeous, and a nutritional powerhouse!
Just 30 minutes required for this gluten-free and plant-based meal packed with protein, fiber, and vitamins and minerals galore.
Roasted Fall Vegetable Salad with White Beans from Minimalist Baker →
Burger meets grilled cheese sandwich in this retro patty melt recipe. A juicy beef patty is layered with caramelized onions, Swiss cheese, and Thousand Island dressing between buttered and pan grilled slices of sour dough or rye bread.
This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!
The post Shrimp Po’ Boys appeared first on Budget Bytes.
Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… they make me think me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich anytime.
To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.
The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.
This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!
During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.
Here’s what you’ll need to make this shrimp po’ boy recipe:
Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.
The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!
See how we calculate recipe costs here.
To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.
First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.
Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.
It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!
The post Shrimp Po’ Boys appeared first on Budget Bytes.
Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.
Our inspired versio…
Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.
Our inspired version is equally hearty and comes together in just 30 minutes! Or, if 10-minute dinners are more your style, you can prep and freeze the patties in advance.
The Ultimate Salmon Burger (30 Minutes!) from Minimalist Baker →
When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.
It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for br…
When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.
It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for brightening up heavier meals. Let us show you how it’s done!
How to Make Kale Apple Slaw
This simple kale apple slaw is made in just 1 bowl!
Kale Apple Slaw with Dijon Vinaigrette from Minimalist Baker →
This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
The post Easy Vegan Crab Cakes with Tartar Sauce appeared first on Sweet Simple Vegan.
This vegan crab cake recipe is easy to make, bursting with flavor, and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
Over the years we’ve gotten very creative when it comes to mimicking the texture of seafood. To date we’ve made Vegan Calamari and Vegan Scallops from oyster mushrooms, Vegan Tuna from chickpeas, and Smoked Salmon from carrots.
Today we’re recreating the flaky texture of crab meat with chickpeas and hearts of palm…say what?! It may sound obscure, but we promise this trio of ingredients works so well to recreate crab cakes you won’t be missing the real thing!
We serve these crab cakes most often as a delicious vegan appetizer with Vegan Tartar Sauce, or other dipping sauces like Vegan Aioli or Cilantro Dill Cream Sauce.
If you prefer to enjoy them as a main dish, turn them into vegan crab cake sliders or pair them with a simple green salad, pan fried asparagus, and/or roasted vegetables.
Vegan crab cakes are best enjoyed fresh while they’re hot and crispy, but leftovers will keep for up to 5 days in an airtight container in the refrigerator.
Gluten Free
Breakfast
Appetizers and Sides
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Total Time: 20 minutes 
Yield: 8 crab cakes This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
Prep Time: 10 minutesCook Time: 10 minutesNutrition facts label provided by Nutri Fox.
Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
The post Easy Vegan Crab Cakes with Tartar Sauce appeared first on Sweet Simple Vegan.
Bursting with fresh crab in every bite, these Crab Cakes are packed with delicious seafood taste and fried or baked until perfectly golden!
This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting…
This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting with flavor and perfect for salads, wraps, and more.
There’s something about the creamy, garlicky tang of Caesar dressing that is pure salad perfection. It’s as classic as a rich vanilla bean ice cream, or the salty crunch of a French fry hot from the fryer. Craving a rich, creamy Caesar but tired of the store-bought options? Try this homemade Caesar dressing recipe! It makes authentic-tasting salad dressing in minutes, bursting with fresh garlic, Parmesan cheese, and lemon juice. Drizzle it over romaine lettuce for a classic Caesar salad, or use it to elevate sandwiches, wraps, and more.
What’s in in Caesar dressing? This classic dressing may sound like it’s been around for centuries, but it was invented in the 1920’s. The story goes that Italian immigrant Caesar Cardini owned a restaurant in Tijuana, Mexico, and created Caesar salad on July 4, 1924. The original recipe had and egg and olive oil, which is essentially homemade mayonnaise, along with citrus, Worcestershire sauce, and Parmesan cheese.
Once you’ve tasted the homemade version of this salad dressing, you’ll never go back! Here are the ingredients in homemade Caesar dressing:
A classic Caesar dressing recipe typically anchovies or anchovy paste. This salty fish adds intensely salty, savory flavor (called umami) to dressings and sauces. Caesar dressing was invented by Italian immigrant Caesar Cardini in the 1920’s, who originally used Worcestershire sauce and not anchovies. However, anchovies became incorporated into the recipe by restaurateurs along the way, and they remain a common ingredient in the salad dressing today.
You can use either anchovy paste or anchovy fillets. You can find anchovy paste in your local grocery in a tube; then just store it in your refrigerator.
This Caesar dressing recipe is very easy to make: you don’t even need a blender! Here are a few things to keep in mind when making this recipe:
You can serve this Caesar dressing recipe in all sorts of ways, the most classic being the ubiquitous Caesar salad! But there are lots of other ways to use Caesar dressing. Here are a few of our favorite ways to use it:
Want a plant-based or vegan variation? Whip up this Vegan Caesar Dressing! Unbelievably, it’s almost as good as the original. Here you’ll use a blender to mix chickpeas with Dijon mustard, garlic, olive oil and more. It might sound odd, but trust us. This Vegan Caesar Salad is just as dreamy.
Love making homemade salad dressing? Ditch the grocery store bottles and opt for making our own! Here are some of our top favorite salad dressing recipes:
Pescatarian and gluten-free. For vegetarian, omit the anchovy paste. For vegan, go to Vegan Caesar Dressing.
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Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: About 1 cup This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting with flavor and perfect for salads, wraps, and more.
Category: Salad DressingMethod: WhiskedCuisine: AmericanKeywords: Caesar dressing, Caesar dressing recipe, Caesar salad dressing, Caesar salad dressing recipe, Caesar dressing ingredients, Homemade Caesar dressing
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