Description
A quick recipe for thin slices of pounded chicken breast, pan-fried until golden.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lemon, cut into wedges (for serving)
Instructions
- Place each chicken breast between two sheets of plastic wrap. Pound the chicken with a meat mallet until it is about 1/4 inch thick.
- In a shallow dish, mix the flour, salt, and pepper. Dredge each pounded chicken piece in the flour mixture, shaking off any excess.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- When the butter stops foaming, carefully place the floured chicken in the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 2 to 3 minutes per side, until golden brown and cooked through.
- Remove the chicken from the skillet and place it on a serving platter. Squeeze fresh lemon juice over the chicken before serving.
Notes
- You can substitute the flour with almond flour for a gluten-free option.
- Serve immediately with a side salad or steamed vegetables.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: French
Nutrition
- Serving Size: 1 breast
- Calories: 280
- Sugar: 0
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 43
- Cholesterol: 110
Keywords: chicken paillard, pounded chicken, quick chicken recipe, pan-fried chicken, lemon chicken