Chicken Paillard Sandwich

by on November 7, 2016
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Paillard means that it is flat because you have pounded the heck out of it. The reason for flattening the chicken breast is that it will cook more quickly and it will cook evenly.


  • Chicken Breast – MARINATED
  • 2 TBL EVOO
  • 1 tsp garlic
  • 1 TBL vinegar
  • misc herbs to taste
  • 1/4 grated onion


  1. Start in the morning
  2. Lightly oil chicken breast
  3. Put into a heavy duty baggie
  4. Pound with a meat hammer or cast iron skillet or soup can till about 1/4 in thickness
  5. Put into a new baggie (or bowl) and cover with marinade
  6. Agitate about every two hours
  7. After 6-8 hours, pat the chicken lightly with paper towel and discard the marinate.  It can go down the garbage disposal.
  8. Put a few drops of olive oil on a skillet, and turn it to medium heat.
  9. Once the oil starts smoking slightly, sear the chicken in a hot skillet
  10. This will only take about 3 minutes on the first side, and 2 minutes on the second side.
  11. Serve on flatbread or a bun or bread with lettuce and tomato

Alternately, after Step 7 you can dip the breast in egg and then in bread crumbs.  This will make more of a steak that you can serve flat on a plate with vegetables and mashed potatoes on the side.


Find more like this: Meals for Beginners, Sandwiches and Burgers

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