When it came time to pick the first recipe on this blog, I had no doubt that this crispy chicken paillard would be the first.
This is a meal my mom often made for me growing up and one that my friends always ask me to make when they come over for dinner. This chicken paillard is a crowd-pleaser and I love that this dish is an entire meal, no need to serve anything else with it.
This crispy chicken paillard is the perfect balance of everything you need in a meal. The warm crispy chicken mixed with the cool tangy salad is everything! PLUS it is super simple to make and the whole meal comes together in about 30 minutes or less.
Like with most chickens recipes I make, I start by pounding the chicken breast to make it even thickness throughout. This is key to having the whole chicken cooked perfectly without any overcooked spots! I then coat it in Panko breadcrumbs to fry up and get nice and crispy. Finally, I top with the most delicious salad with a garlic lemon dressing. This is one of my all-time favorite dressings and if you are like me you will find yourself using it all the time.
I'm so excited to share with you my first recipe! Be sure to eat all the ingredients together, they are a match made in heaven. If you make this crispy chicken paillard I'd love to know what you think in the comments below!
📖 Recipe
Crispy Chicken Paillard
Ingredients
Crispy Chicken
- 4 boneless skinless chicken breasts pounded into ½ an inch
- 2 eggs
- ½ cup flour
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoon olive oil or canola oil
Salad
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly grated garlic (about 3 cloves)
- 4 tablespoon champagne or white wine vinegar
- ⅓ cup extra virgin olive oil
- 3 tablespoon freshly squeezed lemon juice (about half a lemon)
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cup arugula or mixed greens
- 1 pt grape or cherry tomatoes halved
- 2 cup fresh mozzarella preferably ciglienne (cut into bite sized pieces)
Instructions
- In a shallow bowl, place flour. In a second shallow bowl, whisk together eggs. In a third bowl, place panko, salt, and pepper. Dredge chicken in flour and shake off excess. Transfer the chicken to the eggs, then coat with the panko mixture.
- In a large saute pan, heat olive oil on medium high heat. Add the chicken and cook until crispy on both sides and cooked through, flipping halfway through, about 4 minutes per side. If the pan gets dry while cooking, add a little more oil to keep the chicken crispy and stop it from burning.
- To make the salad dressing, mix together Dijon, garlic, vinegar, olive oil, lemon juice, salt, and pepper. Toss together greens or arugula with tomatoes, mozzarella, and dressing.
- Serve chicken hot with mixed salad directly on top.
