Chicken Paillards with Schmaltz Bread Salad
Chicken Paillards with Schmaltz Bread Salad is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Working one at a time, pound chicken between 2 sheets of plastic wrap or in a large resealable plastic bag to 1/2" thick; season with 1 tsp. salt and 1 tsp. pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWorking one at a time, pound chicken between 2 sheets of plastic wrap or in a large resealable plastic bag to 1/2" thick; season with 1 tsp. salt and 1 tsp. pepper.
Heat 1 Tbsp. schmaltz in a large nonstick or cast-iron skillet over high.
Carefully place 1 chicken breast in skillet, laying it away from you, and cook until golden brown and nearly cooked through, about 4 minutes.
Turn and cook until cooked through, about 1 minute (second side will not brown).
Transfer to a large plate.
Repeat with 1 Tbsp. schmaltz and remaining cutlet.
Reduce heat to medium and add remaining 1 Tbsp. schmaltz to same skillet.
As soon as schmaltz is hot, add bread and toss to coat.
Pour any accumulated juices from plate with chicken over bread and continue to cook bread, stirring constantly, until golden brown and outsides are lightly crisped but centers are still soft, about 3 minutes.
Season with 1/2 tsp. salt and remaining 1/4 tsp. pepper and toss to combine.
Remove skillet from heat.
Toss cucumbers, radishes, parsley, lemon juice, red pepper flakes, and remaining 1/4 tsp. salt in a large bowl.
Add bread and toss again to distribute.
Transfer chicken to a platter.
Top with salad.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.