Food & Drink

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.



  • 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


  1. Season both sides of the chicken cutlets with salt.
  2. 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.
  3. Preheat the oven to 300 F.
  4. 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.
  5. 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.
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