Since being in Paris, I’ve pulled so much inspiration from dining out and, of course, dishes that are famous in French culture. I’ve been making Paillard for years but I was recently crunching on these popular buckwheat chips here in Paris and knew I had to try this Not-So-Classic Chicken Paillard. And all I can say is WOW. This is a fun take on a classic recipe and I know each and every one of you will just love it. Use the healthy, GF chips of your choice or even almond flour (of course, be sure to add in seasonings if you take this route) and just get creative with it! Enjoy!
gluten-free chips of choice
crushed (I used buckwheat chips)
herbs de provence
Cayenne to taste
mixed greens or arugula
sprouts of choice
Salt and pepper
Optional: 1/2 lemon
After washed, place the chicken breast in a clean ziplock bag and carefully pound until they are 1/4-inch in thickness.
Crack the egg into a bowl and season with salt and pepper. Add 1/2 tbsp of olive oil and 1 tbsp of water. Whisk until combined.
Create an assembly line by placing a plate next to the bowl. Crush the chips in the bag they came in. As a note, I used buckwheat chips that are popular here in Paris but feel free to use gluten-free chips of your choice. I think the Siete chips would be delicious but you can always use almond flour to make it classically. Get creative!
Once crushed, place the chip crumbles onto the plate. Mix in cayenne, salt and pepper and herbs de provence.
Add 1 tbsp of olive oil to the chicken and use your fingers to coat. Dip one piece of chicken in the egg wash and stir around until both sides are coated. Place in the chip mixture and flip to coat evenly.
Place back on the original plate and continue until all chicken breasts are thoroughly coated with the chip mixture.
Add 2 tbsp of olive oil to a pan over medium heat until hot. Add 2-3 pieces of chicken (depending on the size, do not overcrowd!) to the skillet and cook one side until golden brown, about 3-5 minutes. Flip and cook an additional 5-6 minutes with the lid on or until golden brown and cooked through.
When ready, arrange the chicken on your plates. Top with the greens, sprouts, cornichons and finish with a drizzle of olive oil. If you like lemon, split the juice of 1/2 lemon over your plates.