Chicken Paillard
An easy chicken paillard recipe with a zesty herb sauce that will impress without the stress.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts The thinner, the better, but thicker chicken can be flattened.
- 1 cup all-purpose flour You can substitute with gluten-free flour if needed.
- 2 pieces eggs, whisked Whisked with a fork.
- 1 cup plain breadcrumbs Panko adds a nice crunch.
- to taste Salt and black pepper For seasoning.
- to taste Olive oil Use enough to cover the bottom of the skillet.
Zesty Herb Sauce
- 1 handful flat-leaf parsley
- 1 clove garlic
- 1 piece juice of 1 lemon
- 2 tablespoons capers Optional.
- 3 tablespoons olive oil
- a pinch chili flakes Optional for heat.
Instructions
Preparation
- Place the chicken breasts between plastic wrap or parchment paper and flatten them with a rolling pin to about half an inch thick.
- Season both sides of the chicken with salt and black pepper.
- Set up a dipping station: place the flour on one plate, whisked eggs in a bowl, and breadcrumbs on another plate.
Cooking
- Dip each piece of chicken first in the flour, then in the eggs, and finally in the breadcrumbs.
- Heat a skillet with olive oil to cover the bottom. Fry each chicken piece for 3-4 minutes per side until golden and crisp.
Sauce Preparation
- In a food processor or blender, combine parsley, garlic, lemon juice, capers, olive oil, and chili flakes. Pulse until chunky and shiny.
Serving
- Drizzle the zesty herb sauce over the hot chicken and serve immediately.
Notes
This dish is perfect for weeknight dinners. Leftovers can be used in sandwiches or served with salads. You can also use different herbs if preferred.