Chicken Paillard With Parmesan Bread Crumbs
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 6boneless, skinless chicken breasts
- ¾cup all-purpose flour
- 3large eggs
- 4½cups fresh, soft bread crumbs
- 1cup finely grated Parmigiano-Reggiano
- 6tablespoons finely chopped flat-leaf parsley
- Kosher salt
- black pepper
- 6tablespoons extra virgin olive oil
- 12tablespoons (1½ sticks) unsalted butter
- 1rosemary sprig, broken in half
- 1dried chile d’arbol, broken in half
- 2cloves garlic, sliced
- 2heads escarole, core removed, leaves separated and cleaned
- Lemon wedge, for seasoning
- 2tablespoons chopped capers
- Finely grated zest of 1 lemon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
924 calories; 53 grams fat; 22 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 78 grams protein; 1040 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of ⅓ inch. Spread flour in a wide shallow bowl or pie pan. Beat eggs in another wide shallow bowl. In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.
- Step 2
Season chicken with salt and pepper. Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere. Place 2 large sauté pans or skillets over high heat for 2 minutes. Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads. Heat until shimmering, 30 to 60 seconds.
- Step 3
Carefully place 3 chicken breasts in each pan. Cook 3 minutes, then add one tablespoon butter to each pan. Continue to cook until undersides are golden brown, about one more minute. Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes. Transfer chicken to a baking sheet, cover with foil and keep warm.
- Step 4
Return unwashed pans to medium heat and swirl one tablespoon olive oil into each. Divide rosemary and chili between pans and let sizzle for 30 seconds. Add half the garlic to each pan, stir a few seconds, then add escarole to each pan. Season with salt and pepper and sauté gently until greens have just wilted, 2 to 3 minutes. Season with a squeeze of lemon and transfer to a large warmed platter. Top with chicken, cover with foil and keep warm.
- Step 5
Wipe out one pan and return to medium heat. Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance. Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley. Adjust salt and pepper as needed. Spoon brown butter and capers over chicken and greens.
Private Notes
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Cooking Notes
Sandra
Used Panko instead of traditional breadcrumbs, skipped the brown butter and just squeezed lemon and some more lemon zest and a sprinkling of capers and it was so good I had a dream about it!
Richard
Also skipped the brown butter and just squeezed lemon. Substituted Swiss Chard for escarole. It was delicious.
bacongougere
Oh, and to answer the question about why two pans, it’s because the paillards are so big and you want everything to be finished at the same time. I find this unnecessary, since the paillards hold very well in a warm oven until everything is finished.
Nancy
This is like baby food to Italians. Marcella Hazan does it best. No need for Step 4 or 5. Lemon wedges and parsley are enough. Perfection.
Zackbox
Great dish! I used boneless thighs instead of breast, but we prefer dark meat.
bacongougere
This recipe is straight out of Suzanne Goin’s Lucques cookbook. I’ve made it so many times, I can do it by heart. The brown butter/lemon/caper sauce is a must. Is it fried chicken? Is it chicken parm? Is it chicken piccata? YES. And the chicken holds well in a warm oven (~200) while you finish everything else. Excellent leftovers, too.
Rose
Don't skip the brown butter--it's SO, SO good. Although I found 4.5 cups of breadcrumbs wayyyyy too much.
UK Jane
Lovely dish. Just deglazed the pan with lemon juice to finish. Delicious
UK Jane
Beautiful dish. I made it for two so just one pan. Added lemon juice to deglaze. Will be a favourite from now on
Mary Young
I cut this recipe into 1/3 of the original size. Breaded with flour, dipped in egg and then into Pablo and cheese. Was excellent. But mostly skipped the brown butter although I did a little with capers, lemon, butter and parsley in the single pan I used. Served with asparagus and more lemon. Better than my chicken picatta and faster without wine/stock.
Ann Grant
The chicken breasts I find in the supermarket are HUGE, 10 oz. I cut them in half, flatwise. It makes them easier to pound and eat. Also, you can make your own Panko crumbs from white bread ends by making fresh bread crumbs in the food processor and drying in a low oven.
Richard X
Panko is made from a specific type of bread that has no crust. You can use white bread ends to make bread crumbs, but you won't have panko.
Ashlea
Made almost as directed and it turned out fantastic! Subbed grana padano for the parmesan cheese, and panko for the fresh breadcrumbs. I agree with other commenters that you don't have to use 2 pans-- the paillards keep nice and crispy in the oven if you cook them in batches. Also didn't have enough butter, so added a splash of dry vermouth and made a simple pan sauce. Tasty stuff.
Claire
Great, straight forward crowd pleasing! Made with garlicky collards in one o of the chicken juice pans because thats what was in the fridge, and Im a bit obsessed with them at the moment and Ive come to believe that cooking anything in those leftover chicken juices improves it by 1000%. Thanks again for ANOTHER great recipe!
Rose
Don't skip the brown butter--it's SO, SO good. Although I found 4.5 cups of breadcrumbs wayyyyy too much.
Diane K. Martin
Made this for my husband with panko bread crumbs—he loves crispy chicken. Skipped the escarole and most of step 4 but added the lemon, garlic, and rosemary to the butter in step 5. The dish was an emormous success, but oh my, what a mess to make!
Dianna
skip the butter sauce. Lemon juice, more parsley and chopped capers, stirred into the pan drippings. We had it with a small baked red potato instead of escarole, which we didn't have, and a side salad. Yum.
other side of the river
The package of breasts I got was 1.5lbs. For that amount, 2c breadcrumbs to 1/2c parmesean was still about 2x as much as needed; flour also too much, 2 eggs would have been fine. It was a pretty bland if solid recipe. I think my favorite part was how good the wilted escarole was.
Mariella
Made for my neighbors for shoveling our drive. Super simple and super delicious!
bacongougere
This recipe is straight out of Suzanne Goin’s Lucques cookbook. I’ve made it so many times, I can do it by heart. The brown butter/lemon/caper sauce is a must. Is it fried chicken? Is it chicken parm? Is it chicken piccata? YES. And the chicken holds well in a warm oven (~200) while you finish everything else. Excellent leftovers, too.
bacongougere
Oh, and to answer the question about why two pans, it’s because the paillards are so big and you want everything to be finished at the same time. I find this unnecessary, since the paillards hold very well in a warm oven until everything is finished.
Richard
Also skipped the brown butter and just squeezed lemon. Substituted Swiss Chard for escarole. It was delicious.
Zackbox
Great dish! I used boneless thighs instead of breast, but we prefer dark meat.
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