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Chicken Paillard

By Derek Gerry
Print Recipe Pin Recipe
Course Main Course
Servings 4

Ingredients
  

  • 4 chicken breasts, pounded out to an even thickness
  • 2 egg whites, beaten
  • 2 cups panko crumbs, seasoned to taste with salt and pepper
  • 2 tablespoons olive oil
  • 1 large bunch arugula or other fresh greens of your choice
  • Vinaigrette (recipe below)
  • 1 cup crumbled goat cheese
  • 1 cup grape tomatoes, sliced
  • 2 tablespoons Balsamic Glaze (recipe below)

VINAIGRETTE

  • 2 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 finely chopped shallot
  • 1 clove finely chopped or grated garlic

BALSAMIC GLAZE

  • ½ cup balsamic vinegar
  • 3 tablespoons maple syrup or honey

Instructions
 

  • Dredge breasts in beaten egg whites and then in panko crumbs.
  • Pan sear over medium heat in 2 tablespoons olive oil until cooked through and lightly browned.
  • Plate and top with arugula or fresh greens of your choice lightly dressed with Dijon garlic vinaigrette (right). Add crumbled goat cheese and sliced grape tomatoes. Drizzle with Balsamic Glaze and serve.

FOR THE VINAIGRETTE:

  • Combine in a covered jar and shake or whisk thoroughly.

FOR THE BALSAMIC GLAZE:

  • Heat balsamic vinegar and maple syrup or honey in a small saucepan over medium heat. When mixture begins to bubble, reduce heat to medium-low and let simmer until reduced by half, about 10 minutes. Remove from heat and let cool before serving.
Keyword chicken