Crispy Chicken Paillard Recipe
Sautéed panko crusted chicken breast, arugula, artichokes, tomato & shaved parmesan.
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Ingredients
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Chicken
Salad
Method
Prepare Chicken
- 1
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
- 2
Season the Chicken
Sprinkle both sides of the chicken breasts with salt and black pepper.
- 3
Dredge in Flour
Place the all-purpose flour on a plate. Dredge each chicken breast in the flour, shaking off the excess.
- 4
- 5
Coat with Panko
Dip the floured chicken breasts into the beaten eggs, then coat them with panko breadcrumbs, pressing gently to adhere.
Cook Chicken
- 6
Heat the Oil
In a large skillet, heat the olive oil over medium heat until hot.
- 7
Sauté the Chicken
Add the panko-crusted chicken breasts to the skillet. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest.
Prepare Salad
- 8
Mix the Salad Ingredients
In a large bowl, combine the arugula, artichoke hearts, and cherry tomatoes.
- 9
Dress the Salad
Drizzle the lemon juice over the salad mixture. Season with salt and black pepper to taste. Toss gently to combine.
Serve
- 10
Plate the Dish
Slice the cooked chicken breasts and arrange them on a plate. Top with the salad mixture and sprinkle with shaved Parmesan cheese.
- 11
Enjoy
Serve immediately and enjoy your crispy chicken paillard!
