Master the art of making chicken paillard in just five simple steps.

Classic, nostalgic dishes are making a strong return, and many of these once-popular restaurant favorites are now easy enough to recreate at home. Chicken paillard, a French term meaning 'pounded' chicken, is a high-protein option perfect for lunch or dinner. Typically made from boneless, skinless chicken breast, this thin, pounded cutlet is quickly seared on both sides and often paired with a fresh salad or crisp vegetables. Due to its thinness, it cooks quickly, making it ideal for a fast meal or meal prep. Simply seasoned with salt (and white pepper, if desired), chicken paillard also serves as a versatile base for your favorite pan sauces, salad dressings, or dips (it’s just as delicious dunked in ranch or Buffalo sauce!). It’s a healthy and quick weeknight meal that can look restaurant-worthy when topped with a salad. Plus, it’s ready in under 15 minutes, no restaurant skills required. One regular-sized chicken breast can be cut and pounded into two paillards, providing a great option for stretching your protein or balancing with plant-based sides. A quick tip? Grab pre-sliced chicken cutlets from the grocery store or butcher, remove them from the fridge about 30 minutes before cooking, pat dry, and follow the steps below—no pounding needed. But, if you find that hammering the chicken is a fun and stress-relieving way to ease mid-week tensions, go ahead and give it a try!

How to Prepare Chicken Paillard

Craving a quick, satisfying meal that’s easy to make and offers a little catharsis (you know you want to take your frustration out on that chicken)? Here’s how to prepare chicken paillard in a few simple steps. Ingredients:

• 1 chicken breast
• Salt and white pepper, to taste
• 1 tablespoon neutral cooking oil

Instructions:

1. Cut the chicken breast in half lengthwise. Place the chicken on a cutting board and cover it with plastic wrap. Add another sheet of plastic wrap to fully cover the chicken.
2. Using the flat side of a meat mallet, pound the chicken until it’s an even thickness. Ideally, the paillard should be no thicker than ½ inch, but it can be as thin as ⅛ inch (roughly the thickness of an iPhone charger or two stacked quarters for reference). Flip the chicken midway through pounding to ensure uniform tenderness. If you don’t have a meat mallet, a small frying pan can work as a substitute to flatten the meat.
3. Once the chicken is even and thin, pat it dry with paper towels and season both sides generously with salt.
4. Heat a metal skillet over medium to medium-high heat. Once the pan is hot, add the oil and swirl it to coat the bottom.
5. Once the oil is hot, place the chicken in the pan. Cook for about two minutes on the first side, then flip with tongs. The chicken should release easily. Continue cooking for another two to three minutes, then remove from the pan and let it rest.

Chicken Paillard Tips

"Great chicken paillard starts with high-quality chicken, pounded evenly and cooked just until done," says Franklin Becker, chef at New York's Press Club Grill and Point Seven. Mastering a chicken paillard is simple; just follow a few key steps.

Season with salt

To begin, season the chicken solely with salt before placing it in the hot pan. "It's crucial to season the chicken right before cooking," says Becker. "Any other seasonings, like pepper or lemon, should be added at the end." Extra spices can burn on the thin chicken breast, creating a bitter taste and ruining the golden sear with scorched spice remnants.

Cook over even heat

Next, ensure you cook the chicken over consistent heat, which can be achieved using either a gas or convection stove. It's important not to let the pan's temperature fluctuate once the chicken is added. "I prefer medium-high heat for two to three minutes per side, depending on the thickness of the chicken," says Becker.

Keep the rest of the meal simple

Chicken paillard is incredibly versatile, often paired with a fresh, crisp salad, making it a dish that works for all seasons. Whether you opt for winter radicchio or tender spring greens, Becker favors a straightforward salad of baby arugula, cherry tomatoes, and shaved pecorino or Parmigiano Reggiano. Simply layer all the ingredients on the plate and drizzle with high-quality olive oil and aged balsamic vinegar.

Get creative with your chicken

While chicken paillard is frequently served with flavors from Northern Europe, such as French or Italian dishes, the neutral chicken breast can truly complement any cuisine. Slice the paillard and stuff it into a burrito or quesadilla. You can also drizzle peanut sauce or chili crisp over the paillard, pairing it with steamed rice and cucumber salad. Embrace the versatility of this protein and use the technique for quick, juicy chicken in all your favorite recipes.