Chicken Paillard Recipe

Prepare and pound chicken

Trim fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or heavy skillet, gently pound each breast to an even thickness of about 1/4 inch. This creates the classic 'paillard' thin cut for quick cooking.

Make marinade

In a shallow bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, Dijon mustard, 1 1/4 tsp kosher salt and 1 tsp black pepper until emulsified.

Brush or lightly coat both sides of the pounded chicken with the marinade. Let rest at room temperature for 10–15 minutes (or refrigerate up to 1 hour) to absorb flavor.

Set up dredging station

Place the flour in a shallow dish seasoned with a pinch of salt and pepper. In a second shallow bowl, whisk the egg with 1 tablespoon water to make an egg wash. Spread the breadcrumbs in a third dish.

Working with one breast at a time, lightly dust the chicken in flour, shaking off excess, dip into the egg wash, then press into breadcrumbs to coat evenly. If you prefer an unbreaded paillard, skip this step and proceed directly to cooking the marinated chicken in the pan.

Cook the chicken

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 2 tablespoons butter. When the butter foams and the pan is hot (but not smoking), add the breaded chicken in a single layer (work in batches if needed). Cook for 2–3 minutes per side until golden brown and an instant-read thermometer reads 160–165°F (71–74°C), or until juices run clear. Transfer cooked cutlets to a warm plate and tent with foil to rest 3–5 minutes.

Toast almonds

In a small dry skillet over medium heat, add the sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove to a plate to cool so they do not continue to brown.

Make dressing and assemble salad

In a small bowl whisk together 1 tablespoon red wine vinegar, 2 tablespoons olive oil, 1/4 tsp salt and 1/4 tsp black pepper. In a large bowl combine the arugula, sliced tomatoes and halved Castelvetrano olives. Drizzle the dressing over the greens and toss gently to coat.

Plate and finish

Arrange 1 cup dressed arugula mixture on each of 4 plates. Place a warm chicken paillard on top of each bed of greens. Scatter toasted almonds over the top and sprinkle with 2 tablespoons freshly grated Parmesan per plate (or add Parmesan shards). Finish with a light grind of black pepper and an optional squeeze of lemon if desired.