Chicken paillards are the perfect weeknight entree, taking just a few minutes to pound and even less time to cook. They are traditionally served with a splash of lemon or a simple, uncomplicated sauce.
To flatten the chicken breasts, place them on a cutting board between plastic wrap or wax paper and pound with the smooth side of a meat pounder, a rolling pin, or even the bottom of a heavy skillet or saucepan. I find the easiest way to create an even thickness is to pound from the thickest part at the center to the outer edges.
The key to keeping these pounded chicken cutlets moist is quick cooking on high heat to sear the outside while briefly cooking the interior. It’s best to use a heavy nonstick ridged grill pan or skillet to sauté them. A grill pan will leave dark caramelized grill marks; a sauté pan will leave an evenly browned exterior and allow for making a quick deglazed sauce.
This classic pesto blend here is a lovely combination of toasted pine nuts, assertive basil leaves, and Italian parsley that adds just the right flavor to the thin cutlets. (This pesto is also great on fish or swirled into hot pasta.)
Serve these on a simple salad of mixed greens tossed with tiny yellow and red pear tomatoes or serve with braised spinach or broccoli rabe.
Chicken Paillard With Pesto Vinaigrette
Serve 4 to 6
For the Vinaigrette
- 1/3 cup favorite vinaigrette
- 1 tablespoon Basil Pesto (see recipe)
For the Chicken
- 6 (6-ounce) chicken breast halves, skinned
- Juice of 1 lemon
- 1/4 cup Basil Pesto (see recipe)
- Salt and freshly ground black pepper
Combine the vinaigrette and pesto in a small bowl and mix until blended. Reserve.
Place each chicken breast half between two pieces of plastic wrap, and use the smooth side of a mallet or the bottom of a saucepan to evenly pound them 1/4-inch thick.
Place the paillards on a sheet pan and squeeze the lemon juice over them on both sides. Spread a thin layer of pesto on each side of each paillard.
Heat a non-stick skillet or grill pan on medium-high heat and spray with olive oil. When the skillet is hot, sauté the paillards in batches, about 2 to 3 minutes per side.
Place on serving plates and spoon over some vinaigrette. Serve immediately.
Basil Pesto
Makes about 1 1/4 cups
- 1/2 cup pine nuts
- 3 medium garlic cloves
- 1 1/2 cups fresh Italian parsley leaves, firmly packed, (about 1 medium bunch)
- 1 cup fresh basil leaves
- Zest of 1 lemon
- 1/2 cup olive oil
- Freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F. Place the nuts on a baking sheet and toast them for about 5 minutes or until lightly browned and fragrant. Watch carefully. Reserve.
While the motor is running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed. Add herbs and lemon zest and process until finely chopped. Add reserved toasted nuts and finely chop.
With blades turning, slowly pour in the olive oil in a fine stream. Scrape down the sides of the bowl to blend the ingredients. Add pepper. Just before serving, add the cheese and process until well blended.
Taste for seasoning.
Store any remaining pesto in an airtight container in the refrigerator for up to one week.
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