Paillard of Chicken

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.

Yield: 8 servings (serving size: 1 chicken breast half)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 0.0%
  • Fat: 6.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 43.6g
  • Carbohydrate: 13g
  • Fiber: 2.1g
  • Cholesterol: 100mg
  • Iron: 2.3mg
  • Sodium: 321mg
  • Calcium: 58mg

Ingredients

  • 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

Preparation

  1. 1. Place bread in a food processor; process 30 seconds or until crumbly. Combine breadcrumbs, cheese, and parsley; set aside.
  2. 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. 3. Sprinkle both sides of chicken with salt. Dip chicken in egg white; dredge in breadcrumb mixture.
  4. 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
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