The crispiest pan seared chicken paillard topped with an arugula, tomato, and mozzarella salad.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
Crispy Chicken
4boneless skinless chicken breastspounded into ½ an inch
2eggs
½cupflour
1cuppanko breadcrumbs
1teaspoonsalt
1teaspoonpepper
4tablespoonolive oil or canola oil
Salad
1teaspoonDijon mustard
1teaspoonfreshly grated garlic(about 3 cloves)
3tablespoonchampagne or white wine vinegar
⅓cupextra virgin olive oil
3tablespoonfreshly squeezed lemon juice(about half a lemon)
1teaspoonsalt
1teaspoonpepper
4cuparugula or mixed greens
1ptgrape or cherry tomatoeshalved
2cupfresh mozzarellapreferably 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.