Chicken Paillard Recipe

Trim and butterfly

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly them by slicing horizontally nearly through and opening, or cut into two thinner cutlets. Aim for four cutlets about 1/4-inch thick. If already large, place each between plastic wrap and pound lightly with a meat mallet to 1/4 inch.

Marinate

In a shallow dish combine 3 tbs olive oil, zest and juice of 1 lemon, minced garlic, chopped oregano, 1.5 tsp kosher salt and 3/4 tsp black pepper. Add the flattened chicken cutlets and turn to coat both sides. Let sit at room temperature for 15-20 minutes or refrigerate up to 1 hour. Remove from fridge 15 minutes before cooking if chilled.

Prep tomatoes

If using whole canned San Marzano tomatoes, crush them by hand in a bowl or pulse briefly with a fork to break into chunky pieces. Reserve juices.

Cook aromatics

Heat 1 tbs olive oil in a medium skillet over medium heat. Add the finely chopped shallot and cook, stirring, until translucent, 2–3 minutes. Add the thinly sliced garlic and 1/4 tsp red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Simmer sauce

Add the crushed San Marzano tomatoes and their juices to the skillet. Stir in 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer and reduce heat to low. Simmer uncovered for 10–12 minutes until slightly thickened. Stir in torn basil leaves and remove from the heat. Keep the sauce warm while cooking the chicken.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat.

Sear cutlets

Working in a single layer (cook in batches if necessary), place the marinated chicken cutlets in the hot pan. Sear without moving until golden brown, about 2–3 minutes per side for thin cutlets. Internal temperature should reach 165°F (74°C). Transfer cooked cutlets to a warm plate and tent with foil.

Finish with butter

If desired, after the last batch, reduce heat to medium-low and add 1 tbs unsalted butter to the pan. Swirl to melt and scrape up any browned bits. Return the cutlets briefly to the pan, spooning butter over them for 30 seconds to glaze (optional).

Place a spoonful of warm San Marzano tomato sauce on each plate, top with a chicken paillard. Spoon additional sauce over the chicken. Sprinkle chopped parsley over the top and serve with lemon wedges on the side for extra brightness.