Chicken Paillard

When I first moved to San Francisco, a group of us girls would try to go to Balboa Cafe every Wednesday night for their famous Chicken Paillard. It's basically just a pounded down and breaded chicken breast with a light tossed salad on top...but it's addictively good. The whole table would order it - no need to look at a menu. Well life has gotten busy for everyone and I can't even remember the last time we were able to all get together on a Wednesday. So I decided to make Chicken Paillard at home! Not only is it so super easy, but it's also just as delicious (if not better!) than Balboa's version! Success! We now have an at home Chicken Paillard tradition started! Maybe I'll make it every Wednesday for old times sake.

6 boneless skinless chicken breasts, pounded down Scallopini style

1 cup flour

3 eggs

1 cup breadcrumbs

1/2 cup parmesan cheese

salt & pepper

2 TBSP olive oil

 

For the salad:

4 cups arugula

Handful of cherry tomatoes, halved

1 avocado, diced

2 TBSP chopped fresh basil

2 TBSP chopped fresh Italian parsley

1 TBSP olive oil

Juice of 1/2 a lemon

salt & pepper

Ask your grocery store butcher to pound the chicken breasts down for you (saves time!). If not, you can place chicken breasts between two pieces of saran wrap and pound down with a kitchen hammer or any heavy object - an ice cream scooper works well!

Set up 3 wide bowls, or lipped plates, on the counter. First one is for the flour, mixed with some salt and pepper. Second one is for the eggs, lightly beaten with a fork. Third one is for the breadcrumbs and parmesan mixed together.

Heat 2 TBSP olive oil in a large frying pan over HIGH HEAT. Take each chicken breast individually through the three bowls, coating well on each side: flour then egg mixture then breadcrumbs. Carefully place the breaded breast into hot pan. Cook for 1-2 minutes each side. Remove from pan. *If you're not eating immediately, you can place the cooked chicken on a foil lined pan and keep in a 180 degree oven.

In a medium bowl, toss all the salad ingredients together.

Serve one piece of chicken with a scoop of salad on top and a lemon wedge on the side for squeezing onto chicken.

Makes 6 servings.