Chicken Paillard with Summer Salad
Ingredients
- 4 boneless and skinless chicken breasts
- 1 cup flour
- 2 large eggs, whisked
- 2 cups panko bread crumbs
- 2 teaspoon kosher salt, divided
- canola or vegetable oil, for the pan
- 1 cup cherry tomatoes, halved
- 2 persian cucumbers, thinly sliced
- 1 ear of corn, cut off the cob
- 2 tablespoons chopped cilantro
- 2 teaspoons lemon juice
- 1 tablespoons olive oil
Instructions
- 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.
- Season each chicken breast with 1/4 teaspoon salt.
- In 3 small dishes place flour, egg and breadcrumbs separately.
- Dredge both sides of chicken breast in flour, followed by egg and then bread crumbs and repeat with remaining breasts.
- 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)
- Fry until golden brown, about 5-6 minutes and flip to brown other side
- Toss tomatoes, cucumbers, corn and cilantro. Lemon juice and olive oil and remaining salt in a mixing bowl.
- When chicken is golden brown and fully cooked place on a cooling rack to cool slightly.
- Place chicken on plates and top with spoonfuls of salad serving extra lemon wedges if desired.
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