This Crispy Chicken Paillard is coated in a crunchy panko crust, pan-seared, and then topped with a fresh lemon arugula salad! It is super simple to make and the whole meal comes together in about 30 minutes or less.
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.
Expert tips
- Pound the chicken breasts into even thickness before coating it in the panko. This will help make the chicken cook evenly throughout. By thinning the chicken, it will cook fully on the inside at the same time the outside gets crispy.
- The salad dressing is one of my favorite dressing recipes. It is a punchy dressing with champagne vinegar, lemon juice, and grated garlic but it pairs so well with the crispy chicken and crunchy arugula. Save this dressing to use on other salad recipes!
Prep ahead tips
To prep this chicken paillard in advance, coat the chicken in the panko up to the morning of and keep it covered in the refrigerator before pan-searing. You can either spread each piece of chicken out across a sheet pan and cover it, or you can stack the chicken breasts on top of one any other with a layer of parchment paper in between each.
Serving suggestions
Since I serve this chicken paillard with a salad on top, I consider it a full meal by itself and typically don't accompany it with any side dishes.
If I was hosting a dinner party, I'd serve my Hot Spinach and Artichoke Dip as an appetizer, Blueberry Lemon Drop to drink, and, Strawberry Bread Pudding for dessert.
More chicken recipes you'll love
I'm so excited to share with you my first recipe!If you make this crispy chicken paillard I'd love to know what you think in the comments below!
📖 Recipe
Chicken Paillard with Arugula Salad
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)
- 3 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.
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