This Chicken Paillard recipe is the perfect breaded chicken recipe, combined with a fresh mozzarella, tomato and arugula salad topped with a light lemony vinaigrette.
Delicious French Chicken recipes like this one always make the best base for any meal, if you are looking for others you should also check out my Chicken Florentine, or Healthy Chicken Cordon Bleu!
The SECRET TO THE Best Chicken Paillard
You guys, I am not kidding, this is the best chicken paillard recipe, because I have found the secret as to what keeps the breading from falling off when you are frying! What is that secret you may ask? Well, after you have breaded your chicken, or anything you may be frying for that matter, put it in your fridge for 10 minutes to let the coating stick better and voila, the perfect chicken paillard!
What is Chicken Paillard?
Paillard sounds fancy but it is a French term for a boneless piece of meat that has been butterflied or pounded thin. So, for this recipe, Chicken Paillard is a boneless chicken breast that has been cut in half and pounded thin.
Ingredients
FOR THE CHICKEN
2 large chicken breasts
¾ cup flour
4 eggs beaten with a splash of milk – milk optional
2 cups of panko bread crumbs
Salt and Pepper to taste
¼ 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
How To Make Chicken Paillard
Assemble your ingredients. For exact amounts see the recipe card below.
Slice the large chicken breasts in half to make 4 thin chicken breasts.
Cover the chicken breast with plastic and pound the chicken breasts gently with a meat mallet so they are all thin and 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 the panko in a third. Season all three with salt and pepper to taste.
For each chicken breast coat them in flour, then egg wash, then into the panko and onto a baking sheet or large plate.
After all chicken breasts are dressed with their coating, 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 vegetable oil in only enough to thinly coat the bottom and turn it on medium-high heat.
Add the chicken to the skillet and cook each chicken breast in the hot oil for 2-3 minutes on each side until beautifully golden brown.
After the chicken is done cooking, remove the chicken and then add in the cherry tomatoes into the skillet enough for them to cook and slightly burst. Then set aside to cool.
Then, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.
Finally, serve and enjoy!
Storage and Reheating
Storage
To store this chicken paillard, you can do so in an airtight container in the fridge for 3-5 days. Be sure to store the chicken and salad separately. I would not recommend freezing this dish.
Reheating
To reheat the chicken you can do so on the stovetop over medium heat or for a quicker route you can do so in the microwave for a minute or two.
Recipes to Pair With Chicken Paillard
The Best Ever Oven Roasted Green Beans
Chicken Paillard Recipe
RECOMMENDED PRODUCTS
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, coat 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!
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NOTES
Nutrition
