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Ingredients
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Chicken Paillard
Fries (chips)
Finishing & Serving
Method
Chicken Paillard
Prepare and Pound
Trim any fat from the chicken breasts. Place one breast between two pieces of plastic wrap or inside a large resealable bag. Using a meat mallet or heavy rolling pin, pound the breast evenly to about 1/4-inch (6 mm) thickness. Repeat with remaining breasts. Season both sides of each pounded breast with 1.5 tsp kosher salt and 1 tsp black pepper, distributing evenly among the pieces.
Breading Setup
Set up three shallow dishes: one with the 1/2 cup flour, one with beaten eggs mixed with 2 tbs milk, and one with 1 cup panko breadcrumbs. Lightly dredge each chicken cutlet in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko to coat both sides. Place breaded cutlets on a plate and let rest 5 minutes so the coating adheres.
Pan-Fry
Heat a large skillet over medium-high heat. Add 3 tbs olive oil and 2 tbs unsalted butter; when butter stops foaming and mixture shimmers (about 1–2 minutes), add breaded cutlets in a single layer without crowding. Fry 2–3 minutes per side, pressing gently once to ensure even contact, until golden brown and internal temperature reaches 165°F (74°C). If needed, reduce heat to medium to prevent over-browning and finish cooking through. Transfer cooked cutlets to a wire rack set over a baking sheet to stay crisp while you finish remaining cutlets, adding more oil/butter if skillet becomes dry.
Fries (chips)
Prep Potatoes
Peel potatoes if you prefer (skins can be left on). Cut each potato into 1/3–1/2-inch thick sticks for traditional chips. Rinse the cut potatoes under cold water until water runs clear to remove surface starch. Place fries in a large bowl of cold water and chill in refrigerator for 20–30 minutes (or at least 10 minutes) to firm up for crisping.
Dry and Par-Fry (optional two-stage frying for crispiness)
Drain and thoroughly dry potatoes with kitchen towels or paper towels. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat oil to 320°F (160°C). Working in batches, fry potatoes 3–4 minutes per batch until softened but not browned. Remove to a wire rack or paper towels to drain. Let rest 5 minutes.
Final Fry
Increase oil temperature to 375°F (190°C). Fry par-cooked potatoes in batches 2–3 minutes until golden brown and crisp. Remove to a paper towel-lined tray and immediately season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder (if using). If you prefer a single-stage method, fry at 350°F (175°C) until golden and cooked through, adjusting times slightly.