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1
Cut into and across the chicken breast pieces and open them up like a book.
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2
Pound between 2 sheets of wax paper to 1/4-inch thickness, then season with salt and pepper and reserve.
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3
Heat 4 tablespoons of the EVOO in a large skillet over medium-low heat with the anchovies, if using.
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4
Melt the anchovies into the oil until they dissolve, then add half of the garlic and stir for 2 minutes.
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5
Add the bread crumbs and stir and cook until deeply golden in color.
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6
Stir in the lemon zest, parsley, and red pepper flakes.
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7
Transfer the bread crumbs to a bowl.
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8
Wipe out the pan and return it to the stove.
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9
Heat 1/2 tablespoon of the EVOO.
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10
Cook 2 pieces of chicken for 5 to 6 minutes, turning once, then transfer to a plate and cover with foil to keep warm.
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11
Repeat the process.
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12
Once cooked, remove the remaining chicken to the plate and add the remaining tablespoon of EVOO to the pan.
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13
Add the remaining garlic to the pan and saute for a minute or two, then wilt in the escarole.
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14
Season the greens with salt, pepper, and the nutmeg.
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15
Once the escarole is wilted, stir in the stock and add the beans to heat through, about 2 minutes.
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16
Serve each paillard on a dinner plate topped with a generous mound of greens and beans and a healthy sprinkle of flavored bread crumbs.
