Lemon Chicken Paillard Parmesan

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Are you looking for a quick weeknight chicken recipe that has lots of flavor and not too many ingredients?  Of course you are!

Here’s one to put on your menu the next time your standing in the market at 5pm wondering what to make for dinner.  Simple, quick and flavorful are the main ingredients in this quick Lemon Chicken Paillard dish.  

 It’s a thin piece of chicken coated in milk, parmesan and flour.

 Then  sautéed in a pan with a little olive oil. In less than 10 minutes the chicken is done.

 For the final touch all you do is squeeze the juice from a whole lemon over the pan, cover slightly for 2 minutes and serve.  I like to serve it over a bed of baby arugula salad seasoned lightly with pepper and tomatoes and garnished with a fresh lemon wedge.

Time Saving Tip: Ask your butcher to pound your chicken breasts to save time at home. Even when the chicken is pre-packaged, I will ask the butcher to flatten the chicken breasts for me.   

Happy Cooking!

Lemon Chicken Paillard

Simple fried lemon chicken.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

  

• CHICKEN
• 4 very thin chicken breasts 1/8 to 1/4" thick
• 1 cup flour
• 1 cup milk
• 1/2 cup grated Parmesan Cheese
• 2 lemons 1 cut for juice - 1 divided into wedges
• 3 tablespoons olive oil for pan frying
• 1 tablespoons Extra Virgin Olive oil for arugula
• 1 cup Cherry tomatoes - whole or halved
• 1 container/package of baby arugula.
• Salt and pepper to taste

Instructions

 

For the chicken

• Add flour to a shallow dish and season with salt and pepper
• Add milk with Parmesan cheese to a deep dish and mix well
• Dip each piece of chicken in milk and then Dredge in the flour.
• In a hot skillet with oil add chicken pieces and sear for 4-5 minutes each side (or until juices run clear and chicken is fully cooked) - squeeze juice from one lemon over the chicken and cover for approximately 3-4 minutes. Set aside on covered plate.

For the salad

• Season arugula with pepper, evoo, and cherry tomatoes. Mix together and plate.
• Serve a piece of chicken over each bed of arugula with fresh lemon wedge.

Tried this recipe?Let us know how it was!