Almond-Crusted Chicken Paillards

(from castro15’s recipe box)

Categories: Chicken


  • 4 chicken breast halves
  • Kosher salt and black pepper
  • 2/3 cup sliced unblanched almonds
  • 2/3 cup panko
  • 1 tsp minced fresh tarragon
  • 2 large eggs
  • 20 cherry tomatoes, red or yellow, halved
  • 2 scallions, trimmed and thinly sliced
  • 2 tbsp fresh lemon juice
  • 4 tbsp olive oil
  • 1 tbsp unsalted butter, melted
  • Lemon wedges, for serving


  1. Pat the chicken breasts dry with paper towels. Place each breast between 2 sheets of plastic wrap, opening out the fillets. Pound gently with a mallet or rolling pin to an even thickness, working out from the center. Do not make them thinner than about 3/8". Season both sides generously with salt and pepper.

  2. Pulse the almonds a few times in a mini or standard food processor until coarsely chopped. Combine the almonds on a plate with the panko and half of the tarragon. Lightly whisk the eggs in a shallow bowl with a pinch of salt. Dip each piece of chicken into the eggs, letting the excess drip away, then press both sides of the chicken into the panko coating. Place on a baking sheet and refrigerate for at least 20 minutes to set the crust. Meanwhile, put the tomatoes and scallions in a bowl and add the lemon juice, 2 tbsp of the olive oil, and the remaining tarragon. Toss to coat and set aside.

  3. Heat a 12" skillet over medium heat and add the butter and the remaining 2 tbsp of olive oil. When the butter has foamed, place the chicken in the pan and increase the heat to medium-high. Cook, turning once, until the crust sets and turns golden brown, 3 to 3 1/2 minutes on each side. Cut the pillards in halves, arrange on a platter and serve immediately with the tomato salad spooned on top and garnished with lemon wedges.

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