Chicken Paillard with Arugula Salad
The crispiest pan seared chicken paillard topped with an arugula, tomato, and mozzarella salad.
Servings: 4 people
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
- ¼ cup avocado oil plus more as needed
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 ½ a lemon)
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups arugula or mixed greens
- 1 pt grape or cherry tomatoes halved
- 2 cups 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.
- Heat a large saute pan on medium-high heat (you may need a second pan or to work in batches to prevent over crowding). Add the oil then 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.
- Meanwhile make the salad. 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.
Notes
To Prep Ahead
- 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.
- If the pan dries out when cooking, add more oil to the pan. The panko will burn and not get crispy in a dry pan.
- To prevent overcrowding, you may need to work in batches or grab a second pan. If the pan is too crowded with chicken, the panko will steam and be soggy, rather than get crispy. If using two pans, divide the oil in half evenly.
