Chicken Paillard


I can’t remember where I can across this idea. I used to do this a lot when I lived in Florida back in the 1990’s. Paillard is an old French word. It has been largely replaced by escalope and simply means a slice of meat, pounded thin and grilled. This technique makes the meat cook extremely fast and allows it to get nice and crispy all over.

My wife, Kim has been asking me to do this again for some time, not sure what took so long, it is so easy and delicious.

Chicken Paillard

Tony Pauley
Take your chicken cutlets up to the next level, pounded thin with a nice crispy, herby crust.
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine French
Servings 3 servings
Calories 359 kcal


  • 1 large heavy skillet preferably cast iron
  • 1 mallet a bottle or rolling pin work well
  • 1 large "press and seal" / click seal bag 2 pieces of cling wrap works as well


  • 3 chicken thighs boneless skinless
  • 2 eggs beaten into an egg wash
  • 4 spring onions finely chopped
  • 1 onion medium onion, finely chopped
  • 6 sprigs of rosemary finely chopped
  • 60 ml olive oil
  • salt
  • pepper


  • Place one thigh at a time inside the bag, or between cling film and pound as thin as possible with falling apart.
  • Season the chicken with salt and pepper.
  • Mix the onions and rosemary together in a large plate.
  • Beat the eggs in a large bowl.
  • Dredge the thighs one at a time in the egg wash and then dredge in the onion/rosemary mixture. Be sure to cover evenly on both sides.
  • Place each thigh on a large plate and set aside.
  • Heat oil in the large skillet over medium heat.
  • Once the oil is hot, place the thighs in the skillet making sure they don't touch each other.
  • Cook for 5 minutes per side.
  • Remove and serve immediately.


Calories: 359kcal
Keyword chicken, escalope
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