![A thin chicken cutlet that's been panfried topped with a cucumberradish salad.](https://assets.epicurious.com/photos/5ab3cc4033eb1b5a0c9d663b/1:1/w_2560%2Cc_limit/Chicken-Breast-with-Schmaltz-Croutons-and-Herbs-Salad-09032018.jpg)
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Active Time
35 minutes
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Total Time
35 minutes
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.
Ingredients
2 servings
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer chicken to a platter. Top with salad.
How would you rate Chicken Paillards With Schmaltz Bread Salad?
Leave a Review
Reviews (5)
Back to TopI made the salad a hour ahead, and sprinkled it with a pinch of salt. It drew some moisture out of the cucumber, which diluted the lemon juice, making it a refreshing dressing, not lemony sour. The chicken was moist, tender and delicious, and OH! those schmaltzy bread cubes!!!!! Delicious!
nutmeg1760
Silver Springs, FL
1/22/2021
A schmaltz + lemon dressing would be nice on the panzanella light. Never err on the side of too little schmaltz; it can always be reused. A nice recipe.
Vero Beach, FL
1/21/2021
Delicious and easy! Be sure to keep the fan on when cooking--and be prepared to clean up the stove from the schmaltz vapor!
天哪neliasguest8715
CT
4/8/2020
Have not tried it but looks easy and flavorful. Will do next week.
mtorealty3884
Miami, Florida
3/22/2020
完美的。
NewEnglandForager
Maplehill, CT.
5/8/2019