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Main dishes
Juicy Chicken Breast Paillard
A quick and succulent poultry fillet prepared using the paillard technique in a matter of minutes without losing moisture.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Take the chicken breast and slice it horizontally from the thick edge without cutting all the way through, then open it up like a book.
2
Cover with a piece of plastic wrap and pound with the smooth side of a meat mallet to make the cutlet evenly thin, about 6-8 mm thick.
3
Season the chicken on both sides with your favorite spices and salt.
4
Preheat a skillet with a drop of oil.
5
Place the chicken onto the hot surface and sear for exactly 2 minutes without moving it.
6
Flip the chicken and cook for another 2 minutes.
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