Chicken paillard: The secret to quick, versatile meals

Chicken paillard is a simple technique where you take a chicken breast and flatten it to an even, thin layer. This helps the chicken cook much faster and ensures it stays tender and juicy.

If you have a large chicken breast, start by slicing it horizontally almost all the way through, then open it like a book before placing it between two sheets of parchment or wax paper.

Use a meat mallet — or even a heavy skillet — to gently pound the chicken to an even thickness of about 1/2 inch. It’s that simple.

Why is this technique a game changer? Chicken breasts are affordable, especially when bought in bulk and on sale.

When you flatten them into paillards, you can freeze them flat in individual bags, with or without marinade — they stack so neatly to save freezer space.

Bonus: As they defrost, they can marinate, so your chicken is seasoned and ready to cook in no time. Perfect for serving one or a crowd, as you can pull just the right number of servings.

These thin cutlets cook quickly by several methods — sauté, broil, grill or bake — and can be coated in a seasoned crumb for extra flavor and crunch. That’s why mastering this technique is a must in any kitchen.

Parmesan Chicken Paillards With Burst Cherry Tomato Sauce

Servings: 4

Ingredients

4 (6 to 8 ounce) boneless skinless chicken breast halves

1/2 teaspoon kosher salt, divided

1/2 teaspoon ground black pepper, divided

1/2 cup Parmesan cheese, grated (the green container stuff)

2 tablespoons all-purpose flour

2 to 3 tablespoons olive oil, divided

1/2 cup thinly sliced shallot or onion

3 cloves garlic, thinly sliced

1/2 cup chicken broth

1 tablespoon sherry wine or balsamic vinegar

2 cups cherry tomatoes

1 tablespoon fresh basil or tarragon or 1/2 teaspoon dried herbs

Serving suggestion: thin spaghetti or rice

Procedure

To Get Started: Place each chicken breast between two sheets of parchment, wax paper or plastic wrap. Pound gently with a meat mallet or a heavy skillet until about 1/2 inch thick. Sprinkle with salt and pepper. Separately, in a shallow dish, combine Parmesan cheese and flour. Pat chicken dry, rub lightly with olive oil, then press Parmesan onto the surface before sautéing.

To Cook the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add two chicken breasts and cook about 4 minutes per side, or until golden and cooked through. Remove to keep warm. If cooking in batches, keep finished chicken in a 175-degree oven on a sheet pan. Repeat with remaining chicken, adding more oil as needed. Discard any leftover cheese bits from the skillet before making the pan sauce to prevent burning and bitterness.

To Make the Pan Sauce: Add the remaining oil to the skillet. Sauté the onion or shallot until soft, for about 2 minutes, then stir in the garlic and cook just until fragrant. Pour in the chicken broth and sherry wine vinegar and cook for 1 minute. This sauce is perfect for abundant summer cherry tomatoes. Add the cherry tomatoes, remaining salt and pepper. Cook until the tomatoes soften and release their juices. Add about half the basil or tarragon and stir.

To Serve the Dish: Place the chicken paillards on a bed of pasta or rice to catch all that glorious tomato sauce. Spoon the sauce over the top and then finish with a sprinkle of the reserved basil or tarragon.