Chicken Paillard

chicken palliard


Chicken Breasts -2
All purpose flour-1/2 cup
Bread Crumbs-1 cup
Salt and Pepper to taste
Olive oil

Preparation method

  1. Cut each chicken breast in half and place between two pieces of plastic wrap and pound them evenly with a butcher’s mallet until they are 1/8 of an inch thick.
  2. Season with salt and fresh cracked black pepper.
  3. Whisk the eggs and keep it aside.
  4. Lightly coat each piece with all purpose flour.
  5. Dip each piece in the egg wash and then coat each piece with the bread crumbs.
  6. Heat a pan to medium heat and fry the chicken in olive oil for 3 minutes per side.
  7. Serve with a salad.