Chicken Paillard Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
4
-
Calories
737 kcal
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Course
Main Course
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Cuisine
French
Chicken Paillard Recipe
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Discover the ultimate Chicken Paillard recipe. It's an exquisite blend of perfectly breaded chicken paired with a fresh mozzarella, tomato, and arugula salad topped with a zesty lemon vinaigrette.
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Ingredients
For The Chicken
- 2 large chicken breasts
- 3/4 cup flour
- 4 eggs beaten with a splash of milk milk optional
- 2 cups of panko bread crumbs
- salt and pepper to taste
- 1/4 cup vegetable oil for frying
For the Salad
- 8 cups baby arugula
- 8 oz mozzarella balls cut in half
- 1 cup of cherry tomatoes
For the Dressing
- 1 Tablespoon lemon juice
- 2 Tablespoons olive oil
- salt and pepper to taste
Instructions
- Slice the large chicken breasts in half to make 4 thin chicken breasts.
- Cover the chicken breasts with plastic and gently pound them with a meat mallet so they are all of similar thickness. Then, pat dry with paper towels.
- Prepare a breading station with flour in one bowl, whipped eggs and milk in a second, and panko in a third. Season all three with salt and pepper to taste.
- For each chicken breast, dredge them in flour, then egg wash, then into the panko, and onto a baking sheet or large plate.
- After all the chicken breasts are coated, place them in the fridge for 10 minutes to allow the crust to dry out.
- While the chicken is in the fridge, prepare the salad dressing. In a small bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste.
- In a skillet, pour just enough vegetable oil to thinly coat the bottom and turn it to medium-high heat.
- Add the chicken to the skillet and cook each breast in the hot oil for 2-3 minutes on each side until beautifully golden brown.
- After the chicken is done cooking, remove it and then add the cherry tomatoes to the skillet. Cook them just enough for them to slightly burst, then set them aside to cool.
- Lastly, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.
- Serve and enjoy!
Equipments used:
Notes
- Storage Info:
- To store Chicken Paillard, refrigerate it in an airtight container for up to 3 days. For optimal quality, arrange it in a single layer, using parchment paper to separate layers if stacked. Freeze for up to 3 months, tightly wrapped in plastic and foil. For reheating, thaw overnight in the fridge (if frozen), then warm in a 350°F (about 175°C) oven until heated through. This method preserves the breading's crispness better than microwaving.
Nutrition Information
Show Details
Serving
1serving
Calories
737kcal
(37%)
Carbohydrates
43g
(14%)
Protein
48g
(96%)
Fat
42g
(65%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
11g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
256mg
(85%)
Sodium
469mg
(20%)
Potassium
795mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1403IU
(28%)
Vitamin C
17mg
(19%)
Calcium
360mg
(36%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 737kcal | 37% |
| Carbohydrates | 43g | 14% |
| Protein | 48g | 96% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 256mg | 85% |
| Sodium | 469mg | 20% |
| Potassium | 795mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1403IU | 28% |
| Vitamin C | 17mg | 19% |
| Calcium | 360mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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