Name: Chicken Paillard with Summer Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless and skinless chicken breasts; 1 cup flour; 2 eggs; 2 cups panko bread crumbs; 2 teaspoons kosher salt; canola or vegetable oil; 1 cup cherry tomatoes; 2 persian cucumbers; 1 ear corn; 2 tablespoons cilantro; 2 teaspoons lemon juice; 1 tbsp olive oil

Chicken Paillard with Summer Salad cover

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Chicken Paillard with Summer Salad

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Ingredients

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Instructions

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Instructions

Place one chicken breast between 2 sheets of parchment paper and pound using a tenderizer until about 1/3 inch and even thickness. Repeat with all the breasts.

Season each chicken breast with 1/4 teaspoon salt.

In 3 small dishes place flour, egg and breadcrumbs separately.

Dredge both sides of chicken breast in flour, followed by egg and then bread crumbs and repeat with remaining breasts.

Heat about 2 tablespoons of oil in a skillet over medium high heat and place chicken breasts in skillet (cook several at a time to avoid overcrowding the pan adding extra oil if needed for second batch)

Fry until golden brown, about 5-6 minutes and flip to brown other side

Toss tomatoes, cucumbers, corn and cilantro. Lemon juice and olive oil and remaining salt in a mixing bowl.

When chicken is golden brown and fully cooked place on a cooling rack to cool slightly.

Place chicken on plates and top with spoonfuls of salad serving extra lemon wedges if desired.

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Tips & Tricks (5)

Pound Chicken Evenly 🔨
Place chicken between plastic wrap and pound to ¼-inch thickness using even strokes—this ensures uniform cooking and maximizes the crispy breading-to-tender meat ratio.
Double-Dredge for Maximum Crunch 🍗
After the initial flour-egg-panko coating, dip the chicken back into beaten egg and panko again for an extra-crispy, restaurant-quality crust that won't disappoint.
Dry Your Vegetables Thoroughly 🥒
Pat cucumbers and tomatoes completely dry with paper towels before assembling the salad to prevent excess moisture from diluting your lemon vinaigrette.
Toast Panko in Butter First 🧈
Lightly toast your panko breadcrumbs in butter before dredging for deeper flavor and superior golden-brown color that elevates the entire dish.
Dress Salad Just Before Serving 🍋
Combine the summer salad with lemon vinaigrette only moments before plating to maintain crisp textures and bright, vibrant flavors throughout the meal.