I make this for dinner all the time. It’s simple, easy to put together, and on the lighter side-perfect for a night when you want something delicious that’s not too heavy. Pound the chicken between sheets of plastic wrap to keep your cutting board clean, and try to use organic, free-range chicken whenever you can.

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  • 2 boneless, skinless chicken breast halves, about 8 ounces each
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1 cup panko bread crumbs
  • Vegetable or peanut oil, for frying


  • 4 anchovy fillets
  • 2 egg yolks
  • 1 garlic clove, peeled and smashed
  • Juice of 2 lemons
  • ½ cup extra-virgin olive oil
  • ¼ cup freshly grated Parmesan cheese
  • Freshly ground black pepper


  • 1 (3-ounce) bag mixed salad greens or arugula
  • 1 pint organic grape tomatoes, halved
  • ½ pound bocconcini (fresh mozzarella balls), halved
  • Fresh lemon wedges
  • Extra-virgin olive oil, for drizzling


Place the chicken breasts between two pieces of plastic wrap and gently pound with a mallet or rolling pin to a uniform ½-inch thickness. Prepare a breading station, placing the flour, seasoned with salt and pepper, in one shallow bowl; the eggs in another; and the panko (also seasoned liberally with salt and pepper—you should be able to see the seasonings) in a third. Coat the breasts first in the flour, then in the egg, and finally in the panko, shaking off the excess after each step. Place the breaded breasts on a plate and refrigerate for 10 minutes or so to dry the crust; this will ensure there is less moisture in the coating and less chance it will crumble when you cook the breasts.

In a large skillet, heat 2 inches of olive oil to 350°F. Add the breasts and fry for 5 to 7 minutes per side, or until golden brown. Transfer the breasts to a paper-towel-lined plate to drain, and season with salt and pepper.

Make the dressing: Combine the anchovies, egg yolks, garlic, and lemon juice in a blender and process for 30 seconds, or until the mixture is smooth. With the blender running, slowing add the olive oil and blend until thick and creamy. Add a tablespoon or so of water if the dressing is too thick. Stir in the Parmesan and a couple of grinds of black pepper. (Refrigerate the dressing if you will not be using it right away.) Combine the salad greens, tomatoes, and bocconcini in a large mixing bowl. Add the dressing and toss well.

To serve, place each warm, crispy chicken paillard on a plate and top with half the salad. Serve with a wedge of lemon and a drizzle of olive oil.