Chicken Paillards with Schmaltz Bread Salad

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This sophisticated chicken paillards with schmaltz bread salad is a wonderful way to elevate a simple chicken breast into a high-protein feast. By flattening the meat, you ensure a quick, even cook that remains incredibly succulent, while the use of schmaltz—or rendered chicken fat—infuses the golden bread morsels with a deep, savoury depth. Combined with the crunch of fresh radishes and cooling cucumber, it is a dish that balances rich textures with a bright, zesty finish.

Perfect for a nutritious midweek meal or a relaxed weekend lunch, this recipe celebrates the classic combination of roast chicken flavours in a fraction of the time. The parsley and lemon juice provide a vibrant lift, cutting through the richness of the fried bread. Serve it immediately while the croutons are still warm for the best contrast against the crisp, peppery salad vegetables.

Ingredients for Chicken Paillards with Schmaltz Bread Salad

2 skinless, boneless chicken breasts (6–230g each)
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
45ml schmaltz (chicken fat) or extra-virgin olive oil, divided
2 thick slices country-style white bread, torn into 1/4"–1/2" pieces (about 475ml loosely packed)
2 mini seedless or Persian cucumbers, thinly sliced
3 radishes, trimmed, thinly sliced
1/2 cup parsley leaves with tender stems
2 ملاعق كبيرة من عصير الليمون الطازج
1/4 ملعقة صغيرة من رقائق الفلفل الأحمر المجروش

How to make Chicken Paillards with Schmaltz Bread Salad

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 teaspoon salt and 1 teaspoon pepper.

Heat 1 tablespoon 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 tablespoon schmaltz and remaining cutlet.

Reduce heat to medium and add remaining 1 tablespoon 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 centres are still soft, about 3 minutes. Season with 1/2 teaspoons salt and remaining 1/4 teaspoons pepper and toss to combine. Remove skillet from heat.

Toss cucumbers, radishes, parsley, lemon juice, red pepper flakes, and remaining 1/4 teaspoons salt in a large bowl. Add bread and toss again to distribute.

Transfer chicken to a platter. Top with salad.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.