Chicken Paillard
Chicken Paillard is the perfect quick, tasty weeknight meal your family will love! The chicken turns out perfectly crispy on the outside and juicy on the inside.  I finish it off with a squeeze of fresh lemon and a sprinkle of fleur de sel to add brightness to the dish.  Pile on some fresh greens and you’ve got yourself a delicious dinner!
Servings Prep Time
6people 30minutes
Cook Time
20minutes
Servings Prep Time
6people 30minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Prepare the salad, wash the arugula, halve the cherry tomatoes and any other ingredients you desire for your salad. Refrigerate until ready to serve. Prepare the homemade dressing listed below in recipe notes, or if short on time, you can use a store-bought brand of your choice. Set aside.
  2. Slice the chicken breasts horizontally though the middle, holding them steady with the heel of the palm of your hand so you have 2 thinner cuts. Place them one at a time in a ziplock and pound a few times to thin evenly, they won’t need much after slicing them in half. You can even skip this step if you want. Salt and pepper the chicken on both sides.
  3. Prepare a 3-station breading station in 3 shallow bowls. The first one with seasoned flour (salt/pepper), second with 3 beaten eggs and the third with Panko breadcrumbs.
  4. Heat a large skillet over medium low heat. Add a few Tbs. of EVOO and butter to the pan. Let it heat, but not brown, you don’t want it too hot or the chicken will burn before it cooks through. Have a baking sheet lined with a baking rack ready beside you and preheat your oven to 300F.
  5. Working in batches, dip the chicken breasts into the flour, egg and panko. You can press panko onto the chicken with your hands for an even coating. Place them into the skillet a few at a time. Cook for about 3 minutes per side. This is a low and slow for that nice golden color. As you finish, place them on the rack of the baking sheet and into the low temp oven on the middle rack. (Top rack will burn).
  6. When all pieces are done, squeeze half a lemon over the top and sprinkle with fleur de sel. Toss the salad with the dressing. Place a piece of chicken on the plate and top with some greens, sprinkle with a little grated parm if you wish.
Recipe Notes

For a quick weeknight meal, you can use whatever salad dressing you prefer.  I always make a batch of our favorite vinaigrette and store it in a mason jar in the fridge.  It always consists of 1 Tbs. dijon, 1 minced garlic clove, 1 part vinegar (red wine, champagne, apple cider, white balsamic) to 3 parts good quality EVOO, dried Italian herbs, pinch of salt, pinch of pepper.  Shake in the jar to emulsify.

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