Sometimes you just need a good piece of chicken. “Paillard” sounds like an intimidating technique, but guess what — it’s just French for “pounded meat,” or taking a big mallet to a boneless piece of protein. The technique is magic because it gives the chicken maximum surface area for browning and cooks it evenly. At Roze Pony, they supercharge their paillard with seasoning, crisp it, and then top it with a fresh, zippy salad. Crunchy watercress, green olives, slow-roasted tomatoes, capers and ricotta salata are the ideal combo of salt, crunch and umami for a daytime dish that eats like a salad but still satisfies
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