Chicken Paillard with Summer Salad (serves 4 )

Prep Time: 15 mins Cook Time: 10 mins

nut free

dairy free


  • 4 boneless and skinless chicken breasts
  • 1 cup flour
  • 2 large eggs, whisked
  • 2 cups panko bread crumbs
  • 2 teaspoon kosher salt, divided
  • canola or vegetable oil, for the pan
  • 1 cup cherry tomatoes, halved
  • 2 persian cucumbers, thinly sliced
  • 1 ear of corn, cut off the cob
  • 2 tablespoons chopped cilantro
  • 2 teaspoons lemon juice
  • 1 tablespoons olive oil


1.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.

2. Season each chicken breast with 1/4 teaspoon salt.

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

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

5. 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)

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

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

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

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