Paillard is a French term for any cut of meat that’s been sliced or pounded thin, a brilliant quick-cooking technique that allows for more seared exterior in half the time. Rather than purchase cutlets, which range widely in weight and thickness, we split larger breasts in half lengthwise. Zucchini slaw is a fun twist on the cabbage classic. If making ahead, let the grated zucchini drain in a colander for several minutes before adding the other ingredients, otherwise it may become watery. Serve the chicken and slaw with simply cooked orzo pasta tossed with lemon and Parmesan cheese.
1 (8-oz.) zucchini, grated on the large holes of a box grater (about 1 1/2 cups)
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallots
2 tablespoons chopped fresh oregano
Est. added sugars 4g
How to Make It
Combine 1 tablespoon oil, honey, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat chicken dry with paper towels. Add chicken to honey mixture; toss to coat. Heat a large skillet over medium-high. Add 4 chicken cutlets to pan; cook 3 minutes on each side or until done. Repeat procedure with remaining 4 cutlets.
Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar in a medium bowl. Add tomatoes and remaining ingredients; toss. Serve with chicken.