Chicken Paillard

Paillard is a French word for meat – typically veal or chicken – that is pounded thin and quickly seared. It’s a very quick and easy dish for a simple lunch or dinner. Serve it with an arugula or frisée salad alongside.

Ted Scheffler

July 5, 2024

Ingredients:

4 boneless chicken breasts, about 5-6 oz. each, butterflied and pounded very thin
Kosher salt
8 Tbsp extra-virgin olive oil, divided
2 Tbsp grainy mustard
1 Tbsp red wine vinegar
A bunch of arugula or frisée
A small bunch of fresh chives, minced
2 Tbsp toasted pine nuts

Method

Season both sides of the chicken cutlets with salt.
In a medium bowl, whisk together 3 tablespoons of the olive oil, mustard and red wine vinegar with 1 tablespoon cool water. Taste for seasoning.
Preheat the oven to 300 F.
In two large skillets, heat 2 tablespoons each of the oil, until it smokes lightly. Add the chicken cutlets in a single layer and cook, over medium heat, on one side until golden-brown, 3 to 5 minutes. Turn on the other side and cook for 3 to 5 additional minutes. Remove the cutlets and drain excess grease on a baking sheet lined with parchment paper. Season with salt. Place the tray in the oven to keep warm.
When ready, arrange the chicken cutlets on a serving platter family-style, top the salad with chives and pine nuts and drizzle generously with all of the vinaigrette. Alternatively, arrange the paillards on individual plates with salad drizzled with mustard dressing.

Food & Drink, Recipes, Scheff’s Table, The Dish, Utah Bites, Utah Food

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.