Chicken Paillards

Poultry
  • 2 boneless, skinless chicken breast halves (6 to 8 oz each)

  • 2 tablespoons extra-virgin olive oil, plus more for pan

  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving

  • coarse salt and ground pepper

Serves 4
Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until ¼ inch thick..
In a shallow dish, combine oil and lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
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