Chicken Paillard

Chicken Paillard
Serves 1

A classic that’s as quick and easy to make for one, as it is for a family weeknight meal or entertaining friends. 

1 chicken breast
Salt
1 cup all-purpose flour
1 egg, beaten
1 cup breadcrumbs
1 tablespoon extra virgin olive oil, plus extra for garnish 

1 tablespoon butter
1 lemon, halved 

½ ounce Bowery Farming Mustard Frills, about 1 cup
2-3 tablespoons Bowery Farming Parsley, chopped
4-5 small tomatoes, halved
2-3 bocconcini balls, torn (or regular mozzarella, torn into bite-size pieces)

Place chicken breast in a resealable plastic bag and using a meat mallet or rolling pin, tenderize and flatten chicken breast until ¼” thick. Season flatten chicken breast with salt.

Set out three shallow bowls and add flour to one, egg to the second and panko to the third. Season each bowl with salt. Using a fork on tongs dip chicken breast from flour, coating fully to egg, to breadcrumbs.

Combine and melt olive oil and butter together in a medium skillet over medium heat. Add chicken and sear for 4-5 minutes and then flip and continue to cook for an additional 3-4 minutes or until golden and crispy. Remove to a plate and squeeze with ½ lemon.

In a small bowl combine Mustard Frills, parsley, tomatoes and bocconcini. Season salad with salt, the remaining ½ of lemon and a drizzle of olive oil. Top chicken with salad and enjoy.