Stovetop & Oven
Air Fryer

Chicken Paillard with Burrata and Roasted Cherry Tomatoes

Name: Chicken Paillard with Burrata and Roasted Cherry Tomatoes - Stovetop Version
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 2 5-ounce boneless skinless chicken breasts; 2 tablespoons flour; salt and freshly ground black pepper; 1 egg (beaten); 1¼ cups panko bread crumbs; olive oil; 1 cup cherry tomatoes; juice of half of a lemon; 4 cups baby arugula; 6 ounces burrata

This panko crusted chicken paillard recipe takes a few minutes to prepare, but cooks extremely quickly. It's a delicious way to celebrate the end of summer when tomatoes are bursting with flavor.

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The only tricky part of this recipe (and when I say “tricky part”, I mean “learning opportunity”) is butterflying the chicken breasts. It’s really not difficult. Just grab a big sharp knife and see the photo below. Place your hand firmly on the chicken breast, pressing it down slightly into the cutting board. Then, slice parallel to the cutting board into the chicken breast, stopping before you slice all the way through. Then, open the chicken breast like you would a book, and you’ll end up with a chicken breast that looks like a butterfly with its wings open. Easy, see?

Two hands butterflying a chicken breast on a green cutting board.

Once you have the chicken butterflied, your next task is to try to flatten the chicken breast so that it is an even thickness all the way across. Do this with the flat side of a meat mallet or pounder. Don’t use the jagged ends – you’re not trying to tenderize a steak – but use the side of the mallet so that you just flatten the chicken. Covering the chicken breast with a piece of plastic wrap helps here. The next step is breading the chicken and you can learn more about how to do that in the Cooking School here.

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Two butterflied chicken breasts on a green cutting board.

The rest of the ingredients for this chicken paillard recipe are simple and beautiful. Beautiful ripe cherry tomatoes (if you can find some still on the vine, even better) and peppery arugula give color and flavor to the plate. Burrata is a fresh Italian cow’s milk cheese. It comes in a ball and the outside of the ball is solid mozzarella, but inside it is filled with a soft, liquid-y straciatella and cream. It is simply divine.

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A bowl of arugula, a bowl of cherry tomatoes and a plate with two balls of burrata on a counter.

You can fry the chicken paillard in a sauté pan on the stovetop, or you can opt to make this dish in your air fryer – whatever floats your boat. Don’t be shy about using enough oil in the pan, or spraying enough oil on the chicken if you are using the air fryer – all the breading needs to come in contact with the oil in order to brown properly.

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Chicken paillard cooking in a sauce pan with a green towel wrapped around the handle.

If you use regular chicken breasts, about 5-ounces each, this recipe will serve two people very generously. If, however, the chicken breasts you have are very large, you could easily serve four people. You could plate all the chicken pieces whole on a platter and top with the tomatoes, arugula and burrata or you could slice the chicken first so that people can take just as much as they would like. I know this won’t happen, but IF there are any leftovers, try the chicken in a sandwich the next day. That might just be a good enough reason to make extra the night before!

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A white plate with chicken paillard, burrata, cherry tomatoes and arugula on a countertop.

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Stovetop & Oven
Air Fryer

Chicken Paillard with Burrata and Roasted Cherry Tomatoes - Stovetop Version

Nutrition Info Print Recipe

Prep Time: 20 m
Cook Time: 10 m
Total Time: 30 m
Servings:
2

Ingredients

2 5-ounce boneless skinless chicken breasts
2 tablespoons flour
salt and freshly ground black pepper
1 egg beaten
1¼ cups panko bread crumbs
olive oil
1 cup cherry tomatoes
juice of half of a lemon
4 cups baby arugula
6 ounces burrata

Instructions

Prepare the chicken paillard by butterflying the chicken breast. Place it on a cutting board and lay the palm of your hand flat on top of the chicken. Hold a sharp knife parallel to the cutting board and slice through the chicken, stopping about one inch from the other side of the breast. Open the chicken breast like a “book”. Place a piece of plastic wrap on top of the chicken and pound the breast with the flat side of a meat mallet or rolling pin until it is an even thickness - about ½ inch thick.
Set up a dredging station with 3 shallow pans. Place flour in the first pan and season with salt and black pepper. Beat the egg in a second pan. Pour the panko bread crumbs in the third pan and season with salt and pepper.
Dredge both sides of the chicken in the flour, then dip into the egg, and then coat the chicken breast with the panko bread crumbs. Gently pat to adhere the crumbs to the chicken breast.
Heat the olive oil in a large skillet over medium-high heat. Place the breaded chicken paillard in the pan and cook for about 2 to 3 minutes on each side, until the chicken is browned and cooked through.
Transfer the chicken to a plate. Add the cherry tomatoes to the skillet and sauté for a few minutes on high heat until they start to brown and burst slightly. Season with salt and pepper.
Toss the arugula with a little olive oil, fresh lemon juice, salt and black pepper.
Place the chicken pailliard on a serving dish, top with arugula and some cherry tomatoes and dollop spoonfuls of the burrata on or next to the chicken. Serve with some cracked black pepper.

Enjoy,

If you made this recipe, please add your comments and ratings below.

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Chicken Paillard with Burrata and Roasted Cherry Tomatoes - Air Fryer Version

Nutrition Info Print Recipe

Prep Time: 20 m
Cook Time: 12 m
Total Time: 32 m
Servings:
2

Ingredients

2 5-ounce boneless skinless chicken breasts
2 tablespoons flour
salt and freshly ground black pepper
1 egg beaten
1¼ cups panko bread crumbs
olive oil
1 cup cherry tomatoes
juice of half of a lemon
4 cups baby arugula
6 ounces burrata

Instructions

Prepare the chicken paillard by butterflying the chicken breast. Place it on a cutting board and lay the palm of your hand flat on top of the chicken. Hold a sharp knife parallel to the cutting board and slice through the chicken, stopping about one inch from the other side of the breast. Open the chicken breast like a “book”. Place a piece of plastic wrap on top of the chicken and pound the breast with the flat side of a meat mallet or rolling pin until it is an even thickness - about ½ inch thick.
Set up a dredging station with 3 shallow pans. Place flour in the first pan and season with salt and black pepper. Beat the egg in a second pan. Pour the panko bread crumbs in the third pan and season with salt and pepper.
Dredge both sides of the chicken in the flour, then dip into the egg, and then coat the chicken breast with the panko bread crumbs. Gently pat to adhere the crumbs to the chicken breast.
Pre-heat the air fryer to 400ºF.
Spray both sides of the chicken generously with olive oil and transfer the chicken to the air fryer basket. Air-fry chicken at 400°F for 5 to 8 minutes, flipping over halfway through cooking process. (Depending on the size of your air fryer, the chicken may have to be cooked in two batches.)
Remove chicken breast from the air fryer and set aside to rest. Add the cherry tomatoes to the air fryer, drizzle or spray with a little olive oil and season with salt and pepper. Air fry at 390° for 3 to 4 minutes.
Toss the arugula with a little olive oil, fresh lemon juice, salt and black pepper.
Place the chicken pailliard on a serving dish, top with arugula and some cherry tomatoes and dollop a spoonful of the burrata on or next to the chicken. Serve with some cracked black pepper.

Enjoy,