Chicken Paillard With Parmesan Bread Crumbs Recipe (2024)

Used Panko instead of traditional breadcrumbs, skipped the brown butter and just squeezed lemon and some more lemon zest and a sprinkling of capers and it was so good I had a dream about it!

Also skipped the brown butter and just squeezed lemon. Substituted Swiss Chard for escarole. It was delicious.

Oh, and to answer the question about why two pans, it’s because the paillards are so big and you want everything to be finished at the same time. I find this unnecessary, since the paillards hold very well in a warm oven until everything is finished.

This is like baby food to Italians. Marcella Hazan does it best. No need for Step 4 or 5. Lemon wedges and parsley are enough. Perfection.

Great dish! I used boneless thighs instead of breast, but we prefer dark meat.

This recipe is straight out of Suzanne Goin’s Lucques cookbook. I’ve made it so many times, I can do it by heart. The brown butter/lemon/caper sauce is a must. Is it fried chicken? Is it chicken parm? Is it chicken piccata? YES. And the chicken holds well in a warm oven (~200) while you finish everything else. Excellent leftovers, too.

Don't skip the brown butter--it's SO, SO good. Although I found 4.5 cups of breadcrumbs wayyyyy too much.

Lovely dish. Just deglazed the pan with lemon juice to finish. Delicious

Beautiful dish. I made it for two so just one pan. Added lemon juice to deglaze. Will be a favourite from now on

I cut this recipe into 1/3 of the original size. Breaded with flour, dipped in egg and then into Pablo and cheese. Was excellent. But mostly skipped the brown butter although I did a little with capers, lemon, butter and parsley in the single pan I used. Served with asparagus and more lemon. Better than my chicken picatta and faster without wine/stock.

The chicken breasts I find in the supermarket are HUGE, 10 oz. I cut them in half, flatwise. It makes them easier to pound and eat. Also, you can make your own Panko crumbs from white bread ends by making fresh bread crumbs in the food processor and drying in a low oven.

Made almost as directed and it turned out fantastic! Subbed grana padano for the parmesan cheese, and panko for the fresh breadcrumbs. I agree with other commenters that you don't have to use 2 pans-- the paillards keep nice and crispy in the oven if you cook them in batches. Also didn't have enough butter, so added a splash of dry vermouth and made a simple pan sauce. Tasty stuff.

Great, straight forward crowd pleasing! Made with garlicky collards in one o of the chicken juice pans because thats what was in the fridge, and Im a bit obsessed with them at the moment and Ive come to believe that cooking anything in those leftover chicken juices improves it by 1000%. Thanks again for ANOTHER great recipe!

Don't skip the brown butter--it's SO, SO good. Although I found 4.5 cups of breadcrumbs wayyyyy too much.

Made this for my husband with panko bread crumbs—he loves crispy chicken. Skipped the escarole and most of step 4 but added the lemon, garlic, and rosemary to the butter in step 5. The dish was an emormous success, but oh my, what a mess to make!

skip the butter sauce. Lemon juice, more parsley and chopped capers, stirred into the pan drippings. We had it with a small baked red potato instead of escarole, which we didn't have, and a side salad. Yum.

The package of breasts I got was 1.5lbs. For that amount, 2c breadcrumbs to 1/2c parmesean was still about 2x as much as needed; flour also too much, 2 eggs would have been fine.It was a pretty bland if solid recipe. I think my favorite part was how good the wilted escarole was.

Made for my neighbors for shoveling our drive. Super simple and super delicious!

This recipe is straight out of Suzanne Goin’s Lucques cookbook. I’ve made it so many times, I can do it by heart. The brown butter/lemon/caper sauce is a must. Is it fried chicken? Is it chicken parm? Is it chicken piccata? YES. And the chicken holds well in a warm oven (~200) while you finish everything else. Excellent leftovers, too.

Oh, and to answer the question about why two pans, it’s because the paillards are so big and you want everything to be finished at the same time. I find this unnecessary, since the paillards hold very well in a warm oven until everything is finished.

Also skipped the brown butter and just squeezed lemon. Substituted Swiss Chard for escarole. It was delicious.

Great dish! I used boneless thighs instead of breast, but we prefer dark meat.