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Chicken Paillard with Burrata and Roasted Cherry Tomatoes - Stovetop Version
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
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.
Course: Entrées
Cuisine: American, Italian
Keyword: Chicken, Quick and Easy
Servings: 2
Calories: 606 kcal
  • 2 5-ounce boneless skinless chicken breasts
  • 2 tablespoons flour
  • salt and freshly ground black pepper
  • 1 egg beaten
  • cups panko bread crumbs
  • olive oil
  • 1 cup cherry tomatoes
  • juice of half of a lemon
  • 4 cups baby arugula
  • 6 ounces burrata
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Toss the arugula with a little olive oil, fresh lemon juice, salt and black pepper.
  7. 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.
Nutrition Facts
Chicken Paillard with Burrata and Roasted Cherry Tomatoes - Stovetop Version
Amount Per Serving
Calories 606 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g70%
Cholesterol 233mg78%
Sodium 489mg20%
Potassium 938mg27%
Carbohydrates 38g13%
Fiber 3g12%
Sugar 5g6%
Protein 55g110%
Vitamin A 2070IU41%
Vitamin C 27.6mg33%
Calcium 611mg61%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.