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Chicken Paillard with Arugula Salad Recipe

  • Total Time: 20 mins
  • Yield: 4-6 1x


  • 24 whole boneless chicken breasts
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound of arugula
  • salt and pepper to taste
  • parmigiano-reggiano cheese


  1. Take each chicken breast and slice lengthwise. Place each slice of chicken breast between two pieces of wax paper and pound with the flat end of a meat mallet until very thin.
  2. Place the arugula in a large bowl. Add the lemon juice and 2 tablespoons of the extra-virgin olive oil, season with salt and pepper and toss.
  3. Heat the remaining tablespoon of olive oil in a large skillet, preferably cast iron, over medium-high heat.
  4. Season the chicken breasts generously with salt and pepper, add to the skillet and cook, turning once, until browned on both sides and just cooked through, about 2-3 minutes for each side. You may have to work in batches, and add a little more olive oil between batches.
  5. Transfer the chicken to warm serving plates, and top each portion with some of the arugula salad. Using a vegetable peeler shave some of the parmigiano-reggiano cheese over the arugula and serve.
  • Prep Time: 10 mins
  • Cook Time: 10 mins