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Plus: what to make with leftover chicken (and the drippings).

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Chicken Paillards With Schmaltz Bread Salad

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How’re you all holding up? Can I help you out with a quick and easy chicken breast recipe? The only way I like to eat a boneless skinless chicken breast is as a paillard, which is just the French word for a thin pounded cutlet. A quick sear in a super-hot skillet with chicken fat or olive oil gives it a nice crust, and keeps it moist inside. It cooks in just five minutes, and once I take it out, I toss some torn bread into the skillet to absorb those chicken flavors, too. Toss the crispy toasted bread with whatever fresh vegetables and herbs you have on hand, pile it on top of your paillard, and that’s dinner.

Enjoy,

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