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Paillard of Chicken

Yield 8 servings (serving size: 1 chicken breast half)
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

Nutrition Information

  • calories 295
  • caloriesfromfat 0.0 %
  • fat 6.9 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 43.6 g
  • carbohydrate 13 g
  • fiber 2.1 g
  • cholesterol 100 mg
  • iron 2.3 mg
  • sodium 321 mg
  • calcium 58 mg

How to Make It

  1. Place bread in a food processor; process 30 seconds or until crumbly. Combine breadcrumbs, cheese, and parsley; set aside.

  2. 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.

  3. Sprinkle both sides of chicken with salt. Dip chicken in egg white; dredge in breadcrumb mixture.

  4. 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.

  5. carbo rating: 11

The Complete Step-by-Step Low Carb Cookbook