Thin cut Chicken Paillard quickly browned on both sides and topped with a peppery, lemony Arugula Salad is an easy, healthy and delicious weeknight meal.
Chicken Paillard topped with a salad was one of my staple meals when I waited tables at my Father’s restaurant. It was quick and easy enough that I didn’t feel bad asking asking for it, healthy, and surprisingly tasty. The key to a Chicken Paillard, and this extends to many other preparations of chicken breast, is slicing it across and pounding it thin (that’s actually what the cooking term paillard means). When it is thin like this, you can cook the chicken through very quickly without drying it out. Another advantage is this results in more surface area, which equates to a better ratio of seasoning and more of the chicken to brown which equals more flavor. Thin to win baby!
Top it with peppery arugula tossed with lemon juice, and extra-virgin olive oil, and you have something much more elegant than a typical salad with the chicken breast thrown on top.Print