Chicken Paillard

Chicken Paillard

Chicken Paillard (pie-yard) might be spelled fancy, but it is an incredibly simple and endlessly versatile item. My favorite topping is a simply dressed salad, but this chicken can be used for everything from sandwiches to shortcut satay. You can also prep and freeze the cutlets, which thaw in about an hour. Keep a few of these on hand all the time and you can always whip up a delicious meal.


Serves 2

1 chicken breast

1 tbsp. butter

1 tbsp. olive oil



Lay chicken breast on a cutting board. Press down on the top of the breast with a flat hand, and then cut horizontally with a sharp knife. The breast should end up in two flat pieces that are an even thickness. Lay a piece of wax paper over the two pieces of chicken. Pound the cutlets to a thickness of ¼ inch or less-too much pounding can destroy the meat, so don’t try and force a thick cutlet down to nothing.

Chicken Cutlets waiting to be flattened

Meat tenderizer

Flattening chicken cutlets

Heat olive oil and butter over medium heat in a skillet large enough to hold both pieces of chicken. Lightly salt both sides of the cutlets. When water flicked at the skillet sizzles, lay both cutlets in the pan. Cook for 90 seconds on one side, then 2 minutes on the other. Flip once more, grab a plate, and remove from the pan. Eat with mustard on bread, in a salad, or alone as a simple protein meal.

Salted and flattened chicken cutlets

First cutlet going into pan

A squeeze of lemon over some chicken paillard

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