Chicken Paillard Recipe
User Reviews
5
-
Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
737 kcal
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Course
Main Course
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Cuisine
French
Chicken Paillard Recipe
Description
Chicken Paillard Recipe features large chicken breasts sliced and pounded thin for even cooking. Each piece is seasoned and dredged through flour, beaten eggs, and panko breadcrumbs, then chilled briefly to firm the crust. The chicken is pan-fried in vegetable oil until golden and cooked through, producing a crisp exterior and tender interior.
The accompanying salad blends peppery baby arugula with halved mozzarella balls and sweet cherry tomatoes, tossed in a lemon juice and olive oil dressing seasoned with salt and black pepper. This fresh salad adds bright flavors and contrasts the warm, crispy chicken.
This dish can be enjoyed freshly cooked with a balanced texture of crunch from the panko and the softness of the salad ingredients. It works well as a light dinner or lunch option bringing together simple, fresh flavors.
Chicken Paillard can be stored refrigerated in an airtight container for up to 3 days; layering with parchment paper prevents breading from sticking. For longer storage, freeze tightly wrapped for up to 3 months and reheat in a moderate oven rather than a microwave to maintain crust crispness.
Ingredients
For The Chicken
- 2 chicken breast large
- 3/4 cup flour
- 4 egg milk optional, beaten with a splash of milk
- 2 cups panko bread crumbs
- salt to taste
- black pepper to taste
- 1/4 cup vegetable oil for frying
For the Salad
- 8 cups arugula baby
- 8 oz mozzarella balls cut in half
- 1 cup cherry tomato
For the Dressing
- 1 Tablespoon lemon juice
- 2 Tablespoons olive oil
- salt to taste
- black 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!
Notes
- Store Chicken Paillard in an airtight container in the refrigerator for up to 3 days; separate layers with parchment paper if stacking.
- Freeze properly wrapped for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat in a 350°F (175°C) oven to help keep the breading crisp instead of using a microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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