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Chicken Paillard with Summer Salad
Chicken Paillard with Summer Salad has become one of our quintessential summertime recipes that keeps everyone happy and well fed. It’s super simple to make and a great weeknight recipe! The summer salad just brings this Chicken Paillard to an entirely new level. Don’t get me wrong, it’s pretty hard to dislike a delicious, tender breaded chicken, but the sweet and savory addition of the veggies mixed together just makes this dish *chef’s kiss*, magnifico. And the textures are just out of this world perfect together. I’m salivating just thinking about it!
Ingredients
Instructions
- Step 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.
- Step 2
Season each chicken breast with 1/4 teaspoon salt.
- Step 3
In 3 small dishes place flour, egg and breadcrumbs separately.
- Step 4
Dredge both sides of chicken breast in flour, followed by egg and then bread crumbs and repeat with remaining breasts.
- Step 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)
- Step 6
Fry until golden brown, about 5-6 minutes and flip to brown other side
- Step 7
Toss tomatoes, cucumbers, corn and cilantro. Lemon juice and olive oil and remaining salt in a mixing bowl.
- Step 8
When chicken is golden brown and fully cooked place on a cooling rack to cool slightly.
- Step 9
Place chicken on plates and top with spoonfuls of salad serving extra lemon wedges if desired.
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Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
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