Kahn’s food is as artistic as everything else at Vespertine.
Chicken Paillard."Chicken paillard is a quick and flavorful way to cook a chicken breast by splitting and pounding it like a scaloppine, then marinating it with chopped fresh thyme and rosemary, a touch of garlic, olive oil, salt, and cracked pepper.
The paillard is quickly cooked on a hot grill on both sides, brushed with Dijon mustard, and sprinkled with toasted, buttered breadcrumbs.Served alongside an arugula-tomato salad, with fresh herbs like tarragon, chervil (French parsley), and chives makes this a wonderful summer dish.", chef and restaurateur.
"Since the chicken is pounded very thin, it helps tenderize the meat and keeps it juicy.Topping the chicken with a fresh salad of arugula or any greens you have on hand, a drizzle of good olive oil, and a squeeze of lemon makes it a light and fresh dish.".
Chicken Paillard with Tomato and Goat Cheese Salad.
"Served with mashed potatoes,.It’s truly a deserving champion.. Panel of voters:.
