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–+ servings

Chicken Paillard

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

Equipment

  • 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

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 359kcal
Keyword chicken, escalope
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