Chicken Paillard Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Butterfly the chicken breasts by slicing them horizontally to create thinner cutlets. Place them between two sheets of plastic wrap and gently pound to an even thickness.

2. 2

   Create the Parmesan Herb Crust

   In a bowl, combine grated Parmesan cheese, chopped herbs, salt, and pepper. Mix well to create the crust mixture.

3. 3

   Coat the Chicken

   Dredge each chicken cutlet in the Parmesan herb mixture, pressing gently to adhere the crust.

4. 4

   Fry the Capers

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the capers and fry until they are crispy, about 3-4 minutes. Remove and drain on paper towels.

5. 5

   Cook the Chicken

   In the same skillet, add the remaining olive oil. Cook the chicken cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Remove from skillet and let rest.

6. 6

   Prepare the Arugula Salad

   In a bowl, toss arugula with lemon juice, salt, and pepper to taste.

7. 7

   Assemble the Dish

   Plate the chicken cutlets, top with giardiniera and crispy capers. Serve alongside the arugula salad.