Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›Chicken Paillard Recipe

Chicken Paillard Recipe

Inspired by The Library - inspired by the George Peabody Library
Time1h
Serves2

shaved grana padano, arugula, roasted tomato, truffle vinaigrette, served with fries

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Ingredients

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Chicken Paillard

Toppings

Truffle Vinaigrette

Fries

Method

Chicken Paillard

  1. 1

    Prepare the Chicken

    Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to gently pound the chicken to an even thickness of about 1/2 inch.

  2. 2

    Season and Cook

    Rub the chicken with olive oil, salt, and black pepper. Heat a grill pan or skillet over medium-high heat and cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove from the heat and let rest.

Toppings

  1. 3

    Prepare the Toppings

    While the chicken is resting, prepare the toppings. Toss the arugula with a little olive oil and salt to taste. Set aside.

  2. 4

    Roast the Tomatoes

    If not already roasted, halve the cherry tomatoes and toss them in olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 20 minutes until soft and slightly caramelized.

Truffle Vinaigrette

  1. 5

    Mix the Vinaigrette

    In a small bowl, whisk together the truffle oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Fries

  1. 6

    Prepare the Fries

    Cut the potatoes into thin strips and soak them in cold water for at least 30 minutes. This helps to remove excess starch.

  2. 7

    Cook the Fries

    Drain and pat dry the potatoes. Toss them in olive oil and salt. Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes, turning halfway through, until golden and crispy.

Assembly

  1. 8

    Assemble the Dish

    On a plate, place the cooked chicken paillard, top with arugula, shaved Grana Padano, and roasted tomatoes. Drizzle with truffle vinaigrette. Serve with fries on the side.

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