Skillet-fried Chicken Paillard Recipe
Art's spin on piccata. Buttermilk-brined chicken is pounded thin, hand-breaded and skillet-fried, then topped with lemon butter, garlic and capers. Served with roasted potatoes and grilled asparagus
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Ingredients
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Chicken and Marinade
Breading
Lemon Butter Sauce
Sides
Method
Chicken Preparation
- 1
Brine the Chicken
In a large bowl, mix buttermilk, salt, and black pepper. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Pound the Chicken
After brining, remove chicken from buttermilk and let excess drip off. Place each breast between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
Breading Process
- 3
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, paprika, and garlic powder.
- 4
Bread the Chicken
Coat each chicken breast in flour, shaking off excess. Dip into the egg, then into the breadcrumb mixture, pressing gently to adhere. Set aside on a plate.
Cooking the Chicken
- 5
Fry the Chicken
In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Once hot, add the breaded chicken breasts in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on a paper towel-lined plate.
Lemon Butter Sauce
- 6
Sides Preparation
- 7
Roast the Potatoes
Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until golden and crispy, flipping halfway through.
- 8
