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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The Secret to the Best Chicken Paillard
You guys, I am not kidding; this is the best chicken paillard recipe. I have found the secret to what keeps the breading from falling off when frying. What is that secret, you may ask? Well, after you have breaded your chicken or anything else you may be frying for that matter, put it in your fridge for 10 minutes to let the coating stick better, and voilà, the perfect chicken paillard!
What is Chicken Paillard?
Paillard may sound 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.
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!
Reasons to Love this Chicken Paillard
- Chicken Paillard is versatile and works with various flavor additions.
- The thinness of the chicken cuts down the cooking time for a quick and easy meal. Perfect for busy schedules.
- Being lean and served with fresh salads, it’s a nutritious choice.
- The pounding process tenderizes the chicken. This makes each bite juicy and tender.
Recipe Ingredients
- Chicken Breasts: They provide a mild, slightly savory base. When cooked, they’re tender and juicy.
- Cherry Tomatoes: Adds a juicy, sweet-tart burst of flavor. Their bright acidity contrasts with the savory chicken.
- Arugula: Brings a peppery, slightly bold flavor. Its crisp, fresh texture complements the chicken’s crunch.
- Panko Bread Crumbs: These Japanese breadcrumbs offer a crunchier, airier texture than regular crumbs. They bring a delightful crispness and subtle toasted flavor.
- Mozzarella Balls: They add a creamy, mild, and slightly tangy taste that complements the chicken’s texture and balances the dish’s flavors.
See the recipe card for full information on ingredients and quantities.
Variations
- Almond Flour Alternative: Use almond flour instead of regular flour for a gluten-free and nuttier flavor profile.
- Cornflake Crumbs Swap: Replace panko bread crumbs with crushed cornflakes for a different crunchy texture and a slightly sweeter taste.
- Avocado Oil for Frying: Substitute vegetable oil with avocado oil for a healthier option with a higher smoke point and subtle flavor.
How To Make Chicken Paillard
Step #1: Slice the large chicken breasts in half to make 4 thin chicken breasts.
Step #2: 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.
Step #3: 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.
Step #4: For each chicken breast, dredge them in flour, then egg wash, then into the panko, and onto a baking sheet or large plate.
Step #5: After all the chicken breasts are coated, place them in the fridge for 10 minutes to allow the crust to dry out.
Step #6: 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.
Step #7: In a skillet, pour just enough vegetable oil to thinly coat the bottom and turn it to medium-high heat.
Step #8: 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.
Step #9: 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.
Step #10: Lastly, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.
Serve and enjoy!
Expert Tips
- Even Thickness: Pound each chicken breast to an even thickness for uniform cooking.
- Season at Every Step: Season the flour, egg wash, and breadcrumbs individually to layer the flavors.
- Rest Before Frying: Letting the breaded chicken rest in the fridge helps the coating adhere better and prevents it from falling off during cooking.
- Use a Meat Thermometer: Cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safely cooked through while maintaining juiciness.
Frequently Asked Questions
Cover the breasts with plastic wrap and gently pound them with a meat mallet until evenly thin.
Use oils with a high smoke point, like vegetable or canola oil, for frying.
When it reaches an internal temperature of 165°F (74°C) and turns golden brown.
Balance the acidity of lemon juice with olive oil, and season well with salt and pepper.
Cook on medium-high heat and don’t move the chicken too much while frying.
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.
Recipes to Pair With Chicken Paillard
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, 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!
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NOTES
Nutrition
This is beyond delicious!!! I must admit (shhhhh…. sometimes I’m just lazy!), after slicing the chicken breast horizontally (I find throwing the chicken in the freezer for 20 minutes or so firms it up just enough that it slices more easily), I ran it through a KitchenAid attachment that both tenderizes and creates a uniform thickness. It made this recipe come together in no time, flat! A few grinds of fresh black pepper (I use a pink-white-green-black peppercorn blend) and *chef’s kiss!* Thanks so much for this!!! The actual chicken cutlet recipe is so good; I’m going to use it for all of my chicken cutlet-style recipes (Caprese, Parmesan, Lemon, Scallopini, etc!)
Hi Chrissie, thanks for your 5 star rating and sharing your ideas of the kitchenaid attachment, freezing tip and the pepper!
This was a great, easy and fast recipe. Thanks for sharing! 🙂