Chicken Paillards With Meyer Lemon Kalettes

Serves 2

The beauty of kalettes is that like Brussels sprouts, they can be cooked whole, with just a tiny bit trimmed off the bottom. Unlike Brussels, however, they finish cooking in a fraction of the time. Here, they get a saute-steam treatment, using the same pan that chicken paillards have cooked in. Ask your butcher to cut a large chicken breast in half crosswise and pound each half to ½-inch thickness to make the paillards. They’ll cook in 5 to 7 minutes, and one large breast is enough to feed two. The recipe can easily be doubled — just use a larger saute pan. In a 10-inch frying pan, warm 1½

tablespoons olive oil over medium

high heat. Season 2 chicken paillards (about 4 to 5 ounces each)

with kosher salt and ground black

pepper. When oil is very hot but not smoking, add to the pan. Cook for 5 to 7 minutes total, flipping once halfway through cooking, until golden brown and cooked through. Remove to a plate. Turn heat down to medium low and add 2 cloves thinly sliced garlic and 6 ounces whole kalettes, with the bottoms trimmed. Saute for about 1 to 2 minutes until garlic becomes fragrant. Turn heat back up to medium-high. Add 1 tablespoon Meyer lemon juice, ½ teaspoon lemon zest, and ¼ cup water. Scrape up the browned bits on the bottom of the pan, and stir to coat the kalettes in the liquid. Cover the pan and steam for about 3 to 4 minutes, until cooked through. Season to taste with salt, pepper, and more lemon juice if desired. Pour the kalettes over the chicken and serve immediately.