Smoked Paprika Chicken Fillets with Salsa Verde and Lemon Aioli

The aioli is rich while the salsa verde is sharp. Both sauces complement the fillets and each other, but you can very well choose to have only one.

Serves 3 to 4  Prep Time 15 minutes  Cooking Time 7 to 10 minutes

1/2 cup breadcrumbs
1 tablespoon Pimenton de la Vera (dulce) or Spanish paprika
2 teaspoons sea salt
1/8 to 1/4 teaspoon cayenne pepper (optional)
a good grinding of black pepper
600 grams chicken thigh fillets
canola oil (or any other vegetable oil for frying)
mashed potatoes, to serve (optional)

For the salsa verde
1/2 cup parsley leaves
1/3 cup dill leaves
1/4 cup cilantro leaves
2 teaspoons capers, well-drained
1 clove garlic
1 to 2 anchovy fillets
1/4 cup olive oil

For the lemon aioli
1/2 teaspoon lemon rind
1 1/2 teaspoons lemon juice
1/3 cup mayonnaise
1 clove garlic, minced
sea salt and freshly cracked black pepper

1  Mix breadcrumbs, paprika, salt, cayenne, and pepper.

2  Pound the chicken fillets until just even in thickness (do not pound too thin). Coat both sides of the fillets with the crumb mixture.

3  Heat a nonstick skillet over medium-high heat and add enough oil to very lightly coat the bottom of the skillet. When the oil is hot, lay each fillet down carefully and pan-fry until the undersides are golden. Do not overcrowd the pan.  

4  Flip the fillets and cook until the other side is golden and chicken is cooked through (but do not overcook!), about 7 to 10 minutes total.

(Click to see How to Check if Your Chicken is Cooked)

5  Remove fillets from pan and set aside on a paper towel-lined plate. Repeat with remaining chicken.

6  Make the salsa verde: Chop herbs, capers, garlic, and 1 anchovy fillet. Mix well with the olive oil. Taste; if it needs more salt, add the other anchovy fillet. (If not using immediately, place the salsa verde in a bottle and top with olive oil until surface is completely covered. Store in the fridge for up to a day.)

7  Make the lemon aioli: Mix well together all ingredients. Taste and adjust seasoning. Store in the fridge for up to two days if not using immediately.

8  Serve chicken with salsa verde, lemon aioli, and mashed potatoes, if desired.

Substitution tip:  You can make this with fish fillets as well, or even thin slices of beef sirloin pounded flat.

Photography by Patrick Martires| Styling by Paulynn Chang Afable | Prop Styling by Paulynn Chang Afable

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