What's the difference between chicken paillard and schnitzel?

While both chicken paillard and schnitzel involve pounded, thin cutlets, they differ significantly in preparation. Chicken paillard is typically seasoned simply and sautéed without breading, then served with a light sauce. Schnitzel, with Germanic origins, is breaded with flour, eggs, and breadcrumbs before being pan-fried until crisp. The resulting textures and flavors are quite distinct, with paillard being lighter and more delicate.

What does "paillard" mean in English?

In French cuisine, the word “paillard” describes a cut of meat that has been flattened to a thin, even layer. The word comes from a famous 19th-century Parisian restaurant called "Paillard" where this preparation method was popularized. In modern culinary usage, it describes both the technique of pounding meat thin and the resulting dish.

How many calories are in chicken paillard?

A typical serving of chicken paillard with lemon-butter sauce contains approximately 350-400 calories, depending on portion size and the amount of butter used in the sauce. The dish is relatively lean due to the use of chicken breast, though the butter sauce adds richness and calories. For a lighter version, you can reduce the butter or serve with the sauce on the side.

What's the difference between chicken paillard and chicken Milanese?

The main difference lies in the breading. Chicken paillard is pounded thin but simply seasoned and sautéed without coating. Chicken Milanese (named after Milan, Italy) is similarly pounded thin but then breaded with seasoned breadcrumbs before cooking. Milanese is typically served with arugula salad and lemon wedges, while paillard is often accompanied by a sauce like the lemon-butter sauce in this recipe.

Chicken Paillard: Classic French-Style Chicken Made Easy

Chicken Paillard Recipe

Print Recipe

A classic French dish featuring thinly pounded chicken breasts with a delicious lemon-butter sauce.

Author: Chef Rina
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 1x
Category: Main Dish
Cuisine: French

Ingredients

Scale

2 large boneless, skinless chicken breasts, halved lengthwise to form 4 fillets
1 teaspoon kosher salt
Freshly cracked black pepper, to taste
2 tablespoons extra-virgin olive oil
6 tablespoons cold unsalted butter
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice (from 1 lemon)
1 cup chicken stock
2 teaspoons grated lemon zest (from 1 lemon)
¼ cup chopped chives

Instructions

Place chicken fillets between parchment paper and pound to ¼-inch thickness. Season with salt and pepper.
Warm olive oil along with two tablespoons of butter in a wide skillet set over medium-high heat. Cook chicken in batches until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.
Reduce heat to medium. Cook shallot until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute.
Add lemon juice and chicken stock, scraping up browned bits. Increase heat and simmer until reduced by half, 2-3 minutes.
Stir in remaining 4 tablespoons butter until melted. Add salt and pepper to taste. Stir in lemon zest and chives.
Return chicken to skillet along with any accumulated juices. Heat through before serving.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 375
Sugar: 1g
Sodium: 480mg
Fat: 28g
Saturated Fat: 13g
Carbohydrates: 5g
Protein: 27g
Cholesterol: 115mg

Keywords: chicken paillard, French chicken, lemon butter chicken, thin chicken cutlets

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