HUNGRY GERALD

Chicken breasts are not HG’s favorite part of the noble, nutritious bird. Unlike thighs, HG finds breasts dry and flavorless. Last night, BSK made crisp and juicy “paillards”. BSK hammers breasts into thinness. They are dipped in beaten eggs, covered in Panko crumbs and fried into crispness. A sauce of lemon juice, butter and capers makes them a treat and the Paris influenced “paillards” are delightful with a glass of chilled white wine. BSK’s exquisite timing creates a lovely amalgam of crisp and juicy. Viva chicken breasts a la BSK!!!