Pan-Seared Chicken Breasts With Crunchy Radish Salad

Step 1

Trim green tops from12 oz. radishes (such as red, icicle, watermelon, or daikon); compost or save for another use. Cut radishes into quarters if smaller or into ½" pieces if larger. Transfer to a medium bowl and season generously withkosher saltandfreshly ground pepper. Toss radishes with your hands, squeezing lightly to dissolve some of the salt and help the radishes release some juices, 1 minute.

Step 2

Trim top 3" from6 scallions, then trim root ends; discard. Thinly slice scallions and transfer to bowl with radishes; toss to combine. Set aside.

Step 3

Whisk2 Tbsp. white wine vinegar,1 Tbsp. prepared horseradish, and2 tsp. Dijon mustardin a small bowl to combine. Gradually add¼ cup extra-virgin olive oil, whisking constantly until emulsified. Season vinaigrette with salt and pepper.

Step 4

Pour half of vinaigrette over reserved radish salad and toss to coat. Divide remaining vinaigrette between 2 plates.

Step 5

Place2 skinless, boneless chicken breasts (about 12 oz. total)between 2 sheets of parchment paper or plastic wrap. Using a rolling pin or meat mallet, pound chicken breasts out to about ¼" thick. Season both sides with salt and pepper.

Step 6

Heat remaining3 Tbsp. extra-virgin olive oilin a large skillet over medium-high. Place chicken breasts in skillet and press down firmly on them with a spatula to ensure cutlets are making good contact with the pan. Cook, undisturbed, until chicken is deep golden brown underneath and there is a thick band of cooked flesh around the edge, about 5 minutes. (Cooking the chicken primarily on 1 side ensures great browning but minimizes the chance of overcooking.)

Step 7

Turn chicken over and cook until second side is light golden brown and chicken is just cooked through, about 2 minutes.

Step 8

Transfer a chicken breast to each plate with vinaigrette and let sit 5 minutes for juices to redistribute. Transfer to a clean cutting board and slice each chicken breast crosswise into 4 or 5 pieces. Return to plates. Spoon radish salad over and around chicken, making sure to get all the vinaigrette too.