Chicken Paillards with Dijon and Thyme
Chicken Paillards with Dijon and Thyme
45 minutes total time
45 minutes active time
Easy, Kid Friendly
If I’m going to eat boneless, skinless chicken breast—the skim milk of the protein world—this is how it should be prepared: breaded and fried. It is wonderful with just a slice of lemon.
Cooking Note: The paillards work well with the prescribed seasonings but are also delicious with just salt and pepper or other combination of spices such as paprika and onion powder. Pound thin to tenderize and for a uniform thickness so the meat cooks evenly.
1 cup all-purpose flour
Freshly ground black pepper
1 teaspoon garlic salt
Pinch cayenne pepper
2 large eggs
2 cups panko bread crumbs, for dredging
4 boneless skinless chicken breast halves, with the tender removed
3 tablespoons Dijon mustard
1 tablespoon thyme leaves
Canola or vegetable oil, for pan-frying
1 lemon, cut into wedges
Preheat the oven to 200˚F.
Set a cooling rack over a baking sheet and put in the oven for keeping the paillards warm. (It’s best to keep them on a rack so that the breading on the bottom doesn’t get soggy.)
If you have it, set a second cooling rack over a baking sheet for the uncooked chicken. If you don’t have a second rack, line the pan with parchment paper.
Put the flour, 1 ½ teaspoons of pepper, the garlic salt, and the cayenne in a resealable plastic bag or in a wide, shallow bowl and mix to combine.
Beat the eggs in a second wide, shallow bowl.
Put half of the bread crumbs in a third wide, shallow bowl, with more at the ready as needed.
Put each chicken breast between sheets of plastic wrap and pound with a meat mallet or a heavy skillet, until the meat is flattened and uniform in thickness, about 1/8-inch-thick, concentrating mainly on thinning out the fat end.
Give each chicken breast a liberal sprinkle of salt and some grinds of black pepper on each side. Brush the top of each breast with mustard and sprinkle with the thyme leaves.
Put the breasts two at a time into the bag of flour gently to maintain the mustard coating. (or dredge one at a time if using a bowl for the flour mixture). Flip the bag or the breasts to dust on both sides. Remove them, lightly shaking off any excess flour, and set on the rack for the uncooked chicken. Repeat with the remaining breasts.
Going forward, use one hand for the dry ingredients and one for the wet. Dip a floured breast into the egg, evenly coating it and letting any excess remain in the bowl. Transfer to the bread crumbs and shake the bowl back and forth to jump crumbs onto the top of the breast, then flip the breast over and press it firmly into the crumbs. Continue to flip and press until the breast is uniformly coated. Place back on the rack for the uncooked chicken. Repeat with the remaining chicken breasts.
Heat ¼- inch of oil in a large sauté pan over medium-high heat until the oil is shimmering. When the oil ripples, just before it begins to smoke, lay 2 of the breasts into the pan (away from you so the oil doesn’t splash). Cook, on the first side until it is golden brown, about 3 minutes. Flip, lowering the heat as needed until the second side is golden brown and the chicken is opaque in the center, about 3 minutes. Transfer to the rack in the oven and repeat with the remaining 2 breasts.
Let the chicken breasts rest at room temperature for about 5 minutes. Serve with a piece of lemon on the side for squeezing over the top.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- 1 cup all-purpose flour
- Freshly ground black pepper
- 1 teaspoon garlic salt
- Pinch cayenne pepper
- 2 large eggs
- 2 cups panko bread crumbs, for dredging
- 4 boneless skinless chicken breast halves, with the tender removed
- Kosher salt
- 3 tablespoons Dijon mustard
- 1 tablespoon thyme leaves
- Canola or vegetable oil, for pan-frying
- 1 lemon, cut into wedges