Chicken Paillard Recipe
Lightly Breaded & Herb Crusted Chicken Breast, Arugula Salad with Onion & Tomato, Lemon Oil Dressing
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Ingredients
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For the Chicken Paillard
For the Salad
Method
Prepare the Chicken
- 1
Flattening the Chicken
Place the chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.
- 2
Seasoning the Chicken
Sprinkle both sides of the flattened chicken breasts with salt and black pepper.
- 3
Breading the Chicken
Set up a breading station: place flour in one shallow dish, beaten eggs in a second dish, and breadcrumbs mixed with chopped parsley and basil in a third dish. Dredge each chicken breast first in flour, then dip in beaten eggs, and finally coat with the breadcrumb mixture.
- 4
Cooking the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove from skillet and keep warm.
Prepare the Salad
- 5
Making the Salad
In a large bowl, combine arugula, diced tomato, and sliced red onion.
- 6
Preparing the Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Adjust seasoning to taste.
- 7
Tossing the Salad
Drizzle the dressing over the arugula salad and toss gently to combine.
Serving
- 8
Plate the Dish
On each plate, place a portion of the arugula salad and top with a piece of the chicken paillard. Serve immediately.