Chicken & PoultryEuropeanFrenchMain Dish

Chicken Paillard

This Chicken Paillard recipe is the perfect breaded chicken recipe, combined with a fresh mozzarella, tomato and arugula salad topped with a light lemony vinaigrette. 

Delicious French Chicken recipes like this one always make the best base for any meal, if you are looking for others you should also check out my Chicken Florentine, or Healthy Chicken Cordon Bleu!

chicken paillards

The Best Breaded Chicken

You guys, I am not kidding, this is the best breaded chicken recipe and I have finally found the secret as to what keeps the breading from falling off when you are frying! What is that secret you may ask? Well, after you have breaded your chicken, or anything you may be frying for that matter, put it in your fridge for 10 minutes to let the coating stick better and voila, the perfect breaded chicken!

What is Paillard?

Paillard sounds fancy but it is a French term for a boneless piece of meat that has been butterflied or pounded thin.

How To Make Chicken Paillard

Assemble your ingredients. For exact amounts see the recipe card below.

chicken paillard recipes

Slice the large chicken breasts in half to make 4 thin chicken breasts.

chicken paillard recipe

Pound the chicken breasts gently so they are all thin and similar thickness then pat dry with paper towels.

Prepare a breading station with flour in one bowl, whipped eggs and milk in a second, and the panko in a third. Season all three with salt and pepper to taste. 

chicken paillards recipe

For each chicken breast coat them in flour, then egg wash, then into the panko and onto a baking sheet or large plate.

After all chicken breasts are dressed with their coating, place them in the fridge for 10 minutes to allow the crust to dry out.

chicken chicken

While the chicken is in the fridge, prepare the salad dressing. In a small bowl whisk together the olive oil, lemon juice, and salt and pepper to taste.

In a skillet, pour vegetable oil in only enough to thinly coat the bottom and turn it on medium-high heat.

Cook each chicken breast in the hot oil for 2-3 minutes on each side until beautifully golden brown.

recipe for chicken paillard

After the chicken is done cooking, add in the cherry tomatoes into the skillet enough for them to cook and slightly burst. Then set aside to cool.

chicken chicken recipe

Then, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.

chicken paillard salad

Finally, serve and enjoy!

chicken chicken recipes

Storage and Reheating

Storage

To store this chicken paillard, you can do so in an airtight container in the fridge for 3-5 days. Be sure to store the chicken and salad separately. I would not recommend freezing this dish.

Reheating

To reheat the chicken you can do so on the stovetop over medium heat or for a quicker route you can do so in the microwave for a minute or two.

Recipes to Pair With Chicken Paillard

The Best Ever Oven Roasted Green Beans

Easy Roasted Bombay Potatoes

Mango Salad

Zaatar Roasted Cauliflower

Classic Rosemary Focaccia

This Chicken Paillard recipe is the perfect breaded chicken recipe, combined with a fresh mozzarella, tomato and arugula salad topped with a light lemony vinaigrette. 

Chicken Paillard Recipe

This Chicken Paillard recipe is the perfect breaded chicken recipe, combined with a fresh mozzarella, tomato and arugula salad topped with a light lemony vinaigrette. 
5 from 3 votes
Pin Rate
Course: Main Dish
Cuisine: French
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 4
Calories: 839kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

For The Chicken
  • 2 large chicken breasts
  • 3/4 cup flour
  • 4 eggs beaten with a splash of milk - milk optional
  • 2 cups of panko bread crumbs
  • Salt and Pepper to taste
  • 1/4 cup vegetable oil for frying
For the Salad
  • 8 cups baby arugula
  • 8 oz mozzarella balls - cut in half
  • 1 cup of cherry tomatoes
For the Dressing
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to taste

Instructions

  • Slice the large chicken breasts in half to make 4 thin chicken breasts
  • Pound the chicken breasts gently so they are all thin and similar thickness then pat dry with paper towels
  • Prepare a breading station with flour in one bowl, whipped eggs and milk in a second, and the panko in a third. Season all three with salt and pepper to taste. 
  • For each chicken breast coat them in flour, then egg wash, then into the panko and onto a baking sheet or large plate.
  • After all chicken breasts are dressed with their coating, place them in the fridge for 10 minutes to allow the crust to dry out.
  • While the chicken is in the fridge, prepare the salad dressing. In a small bowl whisk together the olive oil, lemon juice, and salt and pepper to taste.
  • In a skillet, pour vegetable oil in only enough to thinly coat the bottom and turn it on medium-high heat.
  • Cook each chicken breast in the hot oil for 2-3 minutes on each side until beautifully golden brown
  • After the chicken is done cooking, add in the cherry tomatoes into the skillet enough for them to cook and slightly burst. Then set aside to cool.
  • Then, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.
  • Finally, serve and enjoy!

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Nutrition Facts
Chicken Paillard Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
839
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
28
g
Cholesterol
 
282
mg
94
%
Sodium
 
1030
mg
45
%
Carbohydrates
 
62
g
21
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
49
g
98
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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