Chicken Paillard Recipe
crispy panko crusted or grilled chicken breast, arugula, shaved parmesan, lemon vinaigrette
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Ingredients
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Chicken
Salad
Lemon Vinaigrette
Method
Prepare the Chicken
- 1
Pound the Chicken
Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
- 2
Season the Chicken
Season both sides of the chicken breasts with salt and black pepper.
- 3
Prepare the Panko Coating
In a shallow dish, combine the panko breadcrumbs and grated parmesan cheese.
- 4
Coat the Chicken
Dip each chicken breast in olive oil, allowing the excess to drip off, then coat both sides with the panko mixture, pressing lightly to adhere.
Cook the Chicken
- 5
Pan-Fry the Chicken
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the coated chicken breasts and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest.
Prepare the Salad
- 6
Combine Arugula and Shaved Parmesan
In a large bowl, combine the arugula and shaved parmesan.
Make the Lemon Vinaigrette
- 7
Mix the Dressing
In a small bowl, whisk together the fresh lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
Assemble the Dish
- 8
Serve the Chicken Paillard
Slice the cooked chicken breasts and lay them over the arugula salad. Drizzle with the lemon vinaigrette before serving.