Paillard is a French cooking term used to describe a thinly pounded piece of meat that cooks quickly. This recipe gives you a flavorful weeknight meal that's on the table in less than 45 minutes.

Recipe by Southern Living March 2015

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
35 mins
total:
40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken thigh between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle thighs with 1 tsp. salt and 1/4 tsp. pepper.

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  • Place flour in a shallow dish. Place eggs in a second dish. Stir together panko, sesame seeds, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour; shake off excess. Dip in eggs, and dredge in panko mixture, pressing to adhere.

  • Cook 3 chicken thighs in 1 Tbsp. hot oil in a large nonstick skillet over medium heat 3 minutes. Add 1 Tbsp. oil, turn chicken, and cook 3 minutes or until done. Keep warm in a 200° oven. Repeat procedure with remaining oil and chicken. Serve with Peanut Sauce.

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