Chicken Paillard Recipe

Paillard is a term used to describe thinly sliced or flattened lightly pounded meat so that it can be sautéed or grilled quickly. Nowadays, a more common name used for paillard is a cutlet. Chicken paillard is a great and easy-to-make recipe.

5 from 1 vote

Print Recipe Pin Recipe Save

Prep Time 15

Cook Time 5

Additional Time 15

Total Time 35

Course Main Course

Cuisine American

Servings

Calories 280 kcal

Equipment

Grill
Pan

Ingredients

6 ounces Skinless, Boneless Chicken Breast
1 Lemon
1 small Shallot (chopped)
⅓ cup Dry White Wine
2 teaspoons Extra-Virgin Olive Oil
1 clove Garlic (crushed)

For Salad

8 ounces Cherry Tomatoes (halved)
4 Arugula (trimmed)
1 Lemon
Zest of 2 Lemons
1 tablespoon Red Wine Vinegar
1 tablespoon Extra-Virgin Olive Oil
½ teaspoon Freshly Ground Black Pepper (divided)
½ teaspoon Salt

Instructions

Place the chicken breasts on a flat surface us. Flatten them up to the thickness of ¼ inch with the help of a heavy pan.
Whisk wine, juice of 1 lemon, shallot, two teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts to it and marinate them for 15 minutes.
In another bowl, add the juice of lemon, vinegar, olive oil, and lemon zest and mix them. Now, sprinkle half of the salt and black pepper over it. Add arugula and tomatoes and toss well until they combine.
Preheat the grill or use a frying pan with a high flame. Sprinkle some oil to grease the frying pan.
Take the marinated chicken and season it with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cook chicken on the grill or pan, until it's golden brown and cook it for 2 to 3 minutes on each side.
Plate chicken with arugula salad.

Video

Nutrition

Keyword American, American cuisine, Chicken Paillard

Tried this recipe?Let us know how it was!