Chicken Paillard

Chicken Paillard

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,366.7
  • Total Fat: 97.6 g
  • Cholesterol: 1,479.1 mg
  • Sodium: 3,884.6 mg
  • Total Carbs: 273.6 g
  • Dietary Fiber: 19.4 g
  • Protein: 328.7 g

View full nutritional breakdown of Chicken Paillard calories by ingredient
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Recipe courtesy Tyler Florence, 2008 Recipe courtesy Tyler Florence, 2008
Number of Servings: 1


    4 boneless, skinless chicken breasts
    1 cup all-purpose flour
    4 eggs, whipped slightly with splash milk
    2 cups panko bread crumbs
    Salt and freshly ground black pepper
    2 tablespoons extra-virgin olive oil

    1 cup organic grape tomatoes, halved
    1 bag fresh baby arugala
    1/2 pound fresh mozzarella cheese, boccancini, halved
    Shaved Parmesan, for garnish
    Lemon wedges, for garnish
    Extra-virgin olive oil, for drizzling


Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

Number of Servings: 1

Recipe submitted by SparkPeople user ENDERKILLER.

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Member Ratings For This Recipe

  • The serving sizes listed is for the entire recipe. Should be divided. Anyhow, to lighten the recipe, skip the salt, plus added a couple teaspoons of fresh lemon zest, a tablespoon of fresh parsely & after cooking squeeze the juice of a lemon over it. Have plain salad w/ O & V. Skip cheese. YUM! - 6/10/09

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