Camille Styles

From Camille's Kitchen

Easy Chicken Paillard, Two Ways

February 13th, 2017

I’m sure many of y’all have heard of the cheekily-named “Engagement Roast Chicken” that’s reported to be so good, any man will fall in love on the spot. All due respect to Ina, but I’ve got my own chicken recipe that’s equally simple to make and, thanks to it’s crispy exterior and gorgeous presentation, even more effective at convincing any man, woman or child that you’ve got it going on in the kitchen. Keep scrolling for the recipe, and I’d love to hear if any of y’all try this chicken paillard out on your date this Valentine’s Day!

Easy Chicken Paillard, 2 Ways

easy chicken paillard recipe

Serves 4


  • 4 boneless skinless chicken cutlets (or 2 large boneless skinless chicken breasts halves that have been pounded thinly and then cut in half)
  • kosher salt and freshly ground black pepper
  • pinch of aleppo pepper or chili flakes (optional)
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter

for the salads to top:

  • 4 cups kale, de-stemmed and shredded
  • 6 – 8 fresh figs, halved or quartered
  • 1/4 cup dried cherries
  • 4 cups baby arugula
  • 1/2 cup cherry tomatoes, halved
  • reduced balsamic vinegar, store-bought or homemade


  1. Setup your chicken ingredients assembly line-style by placing the flour, eggs, and panko in 3 individual shallow bowls. Add a pinch of salt and pepper to each of the bowls (and optional aleppo pepper or chili flakes) and use a fork to mix the seasonings into the flour and bread crumbs. Add 1 tablespoon of water to the eggs, then lightly beat.
  2. Heat a large skillet to medium-high while you prep the chicken. Season chicken on both sides with salt and pepper, then dip in flour, coating well and shaking off excess. Repeat with egg and panko, then set aside on a plate. Repeat with all 4 chicken pieces until they’re all coated with flour, egg, and panko.
  3. Melt the butter and olive oil together in the hot pan. Add 2 or 4 pieces of chicken to the pan (however many will comfortably fit in an even layer) and sauté without moving for 2 minutes, until golden brown. Flip and sauté chicken for an additional 2 minutes, or until cooked through. Remove to a serving plate and place in a warm oven. Repeat cooking process with remaining 2 chicken pieces if needed.
  4. For salad #1, place shredded kale in a bowl, then season with salt and a little olive oil. Use hands to massage for about a minute, until kale softens a little. Add figs and cherries, and drizzle with reduced balsamic.
  5. For salad #2, place arugula and cherry tomatoes in a bowl, drizzle with a little olive oil and season with salt and pepper. Toss gently.
  6. Remove chicken from oven and top with salads. Eat!

*make it even easier and just as delicious by making just one of the salad toppings!

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