A paillard is a thin slice of meat or chicken that is quickly sautéed. In this version, the slices of chicken are dredged and coated in an herbed, whole wheat breadcrumb mixture.
5 slices whole wheat bread
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
8 (6-ounce) skinless, boneless chicken breast halves
1/4 cup fresh lemon juice
1/3 cup whole wheat flour
1 teaspoon cracked black pepper
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
3 large egg whites, lightly beaten
2 tablespoons olive oil, divided
How to Make It
Place bread in a food processor; process 30 seconds or until crumbly. Combine breadcrumbs, cheese, and parsley; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush both sides of chicken with lemon juice. Combine flour and next 4 ingredients in a large zip-top plastic bag. Add chicken, and seal bag; shake to coat.
Sprinkle both sides of chicken with salt. Dip chicken in egg white; dredge in breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 chicken breast halves; cook 4 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining oil and chicken.