Summary: My take on a common and delicious classic.
Yield: serves 2
- 2 boneless/skinless chicken breasts
- Dijon mustard
- whole-wheat panko
- salt and pepper
- extra-virgin olive oil
- *thinly sliced pancetta if you'd like
Begin by cutting each breast down the middle lengthwise but not all the way through. You want the chicken breast to open like a book. After slicing open each piece of meat, lay it flat and open on a sheet of plastic wrap. Cover with another sheet of plastic wrap and pound with a meat mallet or the like until 1/2" thick.
In a shallow, rimmed bowl, pour a cup or so of panko and season well with salt and fresh pepper. Into another bowl, spoon some Dijon mustard (~1/4 c).
Heat a 10" skillet over medium-high heat. While it's heating, dredge the chicken paillards (+ pancetta if you're using), front and back, first in mustard and then in the panko mixture.
Pour 2 tablespoons extra-virgin olive oil into the skillet and when warm, put each panko-crusted paillard in. Cook, flipping occasionally, until the chicken is cooked through and panko is golden-brown (or a little darker).