Chicken Paillards with Schmaltz Bread Salad
Tender pounded chicken breasts served with a crispy bread salad made with schmaltz (chicken fat), fresh vegetables, and herbs. The bread soaks up the flavorful chicken juices while getting crispy edges, creating a delicious contrast of textures.
Ingredients
- •2 piece skinless, boneless chicken breasts
- •1½ tsp kosher salt
- •1¼ tsp freshly ground black pepper
- •3 Tbsp schmaltz
- •2 slice country-style white bread
- •2 piece mini seedless cucumbers
- •3 piece radishes
- •½ cup parsley leaves
- •2 Tbsp fresh lemon juice
- •¼ tsp crushed red pepper flakes
Cooking Instructions
- 1.
Working one at a time, pound chicken between 2 sheets of plastic wrap or in a large resealable plastic bag to 1/2" thick; season with 1 tsp. salt and 1 tsp. pepper.
5 min
- 2.
Heat 1 Tbsp. schmaltz in a large nonstick or cast-iron skillet over high. Carefully place 1 chicken breast in skillet, laying it away from you, and cook until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. schmaltz and remaining cutlet.
10 min
- 3.
Reduce heat to medium and add remaining 1 Tbsp. schmaltz to same skillet. As soon as schmaltz is hot, add bread and toss to coat. Pour any accumulated juices from plate with chicken over bread and continue to cook bread, stirring constantly, until golden brown and outsides are lightly crisped but centers are still soft, about 3 minutes. Season with 1/2 tsp. salt and remaining 1/4 tsp. pepper and toss to combine. Remove skillet from heat.
5 min
- 4.
Toss cucumbers, radishes, parsley, lemon juice, red pepper flakes, and remaining 1/4 tsp. salt in a large bowl. Add bread and toss again to distribute.
3 min
- 5.
Transfer chicken to a platter. Top with salad.
2 min
