Chicken paillard is one thing I see on a menu and always just keep on scrollin’. In most circumstances, I don’t really want a pounded-thin breast of chicken atop ‘lightly dressed’ greens when I’m out to dinner. Lightly dressed? I LOVE RANCH. The full fat kind.
But recently, I’ve been trying to cook more simply during the week. Simple stuff. Relatively healthy. Not 7 million sides. And I opened my eyes and heart to chicken paillard and you know what? It’s just lovely. I breaded mine, but you could easily skip that step. I’m just trying to make sure I hang on to those last 4 pounds of baby weight.
- 4 boneless skinless chicken breasts, pounded thin or butterflied
- 1 cup italian bread crumbs
- 1 cup flour
- 1 egg
- olive oil
- 1 bag butter/bibb lettuce
- sunflower seeds
- This lemon vinaigrette
Start by coating each of the chicken breasts in flour, then egg, then breadcrumbs. Coat a large nonstick pan with olive and heat to medium high. Working in batches, cook the chicken breasts about 3 minutes per side. While the chicken is cooking, toss the lettuce with some sunflower seeds and lemon vinaigrette (I like to ‘heavily dress’). Serve the chicken ‘atop’ these greens.