How To Make Chicken Paillard With Pan Sauce
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic French-inspired dish of your life! Chicken Paillard is a game-changer, and I’m about to spill all the secrets to make it happen in your kitchen!
This classic French recipe is elegantly simple, yet packed with flavor. It’s a dish that says, “I know what I’m doing in the kitchen” without breaking a sweat. And the best part? It’s surprisingly easy to make!
So, what makes Chicken Paillard so special? It’s all about the “paillard” part – forming the chicken into thin cutlets that cook evenly. Traditionally, chicken paillard is pounded to tender perfection, and I’ll show you how to do it like a pro!
First, place your hand over the top of the chicken breast and slice it horizontally, leaving the edge intact. Then, unfold the breast and cut along the fold to separate the two halves (each half is a cutlet). Cover the chicken with plastic wrap and lightly pound it
Printable Recipe
Instructions
- 1. Place your hand over the top of the chicken breast and slice it horizontally, leaving the edge intact.
- 2. Unfold the breast and cut along the fold to separate the two halves (each half is a cutlet).
- 3. Cover the chicken with plastic wrap and lightly pound it.
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