Sesame-crusted chicken paillards with seaweed salad

Delight in the fusion of delicate sesame-crusted chicken paillards paired with a refreshing and umami-rich seaweed salad. A culinary masterpiece awaits!

Ingredients:

• 1 cup rice vinegar (not seasoned)
• 2 tablespoons sugar
• 1 dried red chile pepper
• 1/4 cup soy sauce
• 3/110g dried cut wakame seaweed
• 2 small Asian cucumbers, peeled and halved lengthwise
• 1 tablespoon kosher salt
• 4 red radishes, trimmed and cut into fine strips
• 2 tablespoons chopped fresh cilantro
• 2 scallions (green and white parts), thinly sliced
• 1/2 cup sesame seeds
• 4 boneless, skinless chicken breast halves (about 230g each), washed and patted dry and trimmed of fat
• 1 tablespoon plus 1 teaspoon toasted sesame oil
• Kosher salt and coarsely ground black pepper

Instructions:

1. Mix the rice vinegar, sugar, and chile in a small saucepan and heat over medium heat until the sugar dissolves, for approximately 3 minutes. Discard the chile and incorporate soy sauce. Allow it to cool down.
2. Place the dried wakame in a medium bowl, cover it with warm water, and let it soak for 5 minutes. After that, drain the water, squeeze the wakame dry, and set it aside in another medium serving bowl.
3. Use a small spoon to remove the seeds from each half of the cucumber, then thinly slice them. Sprinkle salt over the cucumber slices and gently massage them with your hands until they release their water, for about 3 minutes. Transfer the cucumbers onto a clean kitchen towel, wrap them in the towel, and squeeze out excess water. Add them to the bowl with the wakame.
4. Combine the radishes, cilantro, and scallions with the wakame and cucumbers. Pour in half of the rice vinegar mixture and add 2 tablespoons of the sesame seeds. Mix well, then refrigerate until ready to serve.
5. Preheat a grill to direct high heat, aiming for about 500°F.
6. Coat the chicken breast halves with sesame oil and the remaining 6 tablespoons of sesame seeds. Take one of the breast halves, place it between two sheets of plastic wrap, season with salt and pepper, and carefully pound it until it's about 1/16 inch thick and the size of a dinner plate. Set it aside, then repeat the process with the remaining breast halves using fresh sheets of plastic wrap for each one.
7. Oil the grill grate generously. Unwrap one side of 2 flattened chicken breasts and place them on the grill, ensuring they lay flat. The easiest method is to support it from the plastic-wrapped side with one hand and gently flip it onto the grill. Remove the plastic wrap immediately. Grill until the chicken appears opaque on the edges, for approximately 30 seconds. Flip using a spatula and grill for 15 more seconds. Transfer to a serving platter, cover to keep warm, and repeat with the remaining 2 chicken breast halves.
8. Present each flattened paillard on a dinner plate, ensuring it covers most of the plate. Drizzle the remaining rice vinegar mixture over the paillards, then place a generous portion of seaweed salad in the center of each one.

Summary:

• Calories: 1938 kcal
• Fat: 79 g
• Protein: 228 g
• Carbs: 69 g
• Potassium: 4590 mg
• Magnesium: 630 mg