Chicken Paillard (ish)

chicken-paillard-ish

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.

Recipe

  • 4 boneless skinless chicken breasts, pounded thin or butterflied
  • 1 cup italian bread crumbs
  • 1 cup flour
  • 1 egg
  • s&p
  • 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.

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