This hen paillard recipe makes tender, golden cutlets with a tangy pan sauce that tastes prefer it’s straight out of a French bistro. Prepared in simply 25 minutes, it’s the right deliciously simple dinner thought for any evening of the week.
In case you’re in search of a recipe that claims, “I do know what I’m doing within the kitchen,” I’ve obtained two phrases: hen paillard. This traditional French recipe is elegantly easy and one of many prime recipes I pull out after I wish to impress family and friends.
I first had this dish with Alex at a French restaurant close to out home, and it was so completely taste packed I needed to strive create my very own model. The tender cutlets are bathed in a tangy, savory sauce that can have you ever wish to lick your plate! Serve it with an arugula salad and it’s the perfect refined but simple dinner.
What makes good hen paillard
Hen paillard represents the essence of French cooking: high-quality components handled with respect. “Paillard” really means “scallop” in French, referring to the hen’s flattened form. The pounding approach makes for fast cooking, leading to a fantastically browned cutlet with tender, juicy inside.
In my recipe testing, I discovered that correct hen paillard relies on three important parts: the appropriate minimize of hen, pounding to even thickness all through, and high-heat cooking for the right golden crust.
For the tip: I like to begin with natural hen breasts when attainable. The distinction in taste and texture is noticeable!
Important components
Like every good French recipe, hen paillard is all about high quality of components. Right here’s what you’ll have to know:
Hen breast is the muse. I like natural, boneless skinless breasts that weigh about 6 to eight ounces every. In case your retailer sells pre-cut cutlets, these work completely too.
Stone floor mustard makes the sauce’s spine. Its coarse texture and tangy chew distinguish this from extraordinary pan sauces.
Dry white wine provides brightness. I take advantage of no matter bottle I like Sauvignon Blanc, Pinot Grigio, or Chardonnay (then serve with the meal). Hen inventory substitutes effectively as an alcohol-free possibility.
Contemporary garlic and shallots create fragrant depth. Jarred garlic typically tastes bitter in pan sauces, so I like to recommend sticking with recent cloves.
Apple cider vinegar offers delicate acidity that balances the richness. Only a splash makes every little thing style extra vibrant!
Salted butter finishes the sauce with luxurious richness. Use olive oil for those who’re trying to adhere to the Mediterranean food plan. (I sometimes use butter right here because it’s a small amount.)
5 star reader evaluation
“My oh my the flavour right here is so good! The hen was juicy but agency. After which the sauce: I may drink this sauce out of a cup! Unbelievable taste and simple to make.” -Tanvee
The way to butterfly andpound hen for paillard
Crucial a part of hen paillard is the “paillard” half: forming the hen into skinny cutlets so that they cook dinner evenly. Historically hen paillard is pounded in order that it comes out tender. Right here’s what to do to butterfly a hen breast and pound it earlier than cooking:
Serving concepts to make it a meal
In French bistros, hen paillard is commonly served with an arugula salad, because it provides a pleasant recent counterpoint to the savory hen. Listed here are a few of our favourite easy methods to serve it:
Storage and reheating pointers
Leftover hen paillard shops effectively refrigerated for as much as three days. For reheating, I want the stovetop: heat the hen gently in a coated skillet over low warmth with with the sauce. This maintains the feel higher than microwaving, which might make the hen powerful.
Dietary notes
This hen paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.
Regularly requested questions
The hen is cooked when it reaches an inner temperature of 165°F. You may also examine if it’s cooked via by making a small minimize within the thickest a part of the hen and making certain it’s not pink.
Completely! A easy pan sauce with lemon, butter, and herbs is a traditional pairing. You may also get inventive with different sauces, comparable to a creamy mushroom sauce or a tomato-based sauce.
It’s greatest to cook dinner hen paillard simply earlier than serving for optimum texture and taste. Nevertheless, you possibly can pound the hen breasts forward of time and retailer them within the fridge till able to cook dinner. Leftovers retailer refrigerated as much as 3 days.
Hen Paillard
It’s surprisingly easy to make hen paillard that tastes prefer it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—an ideal dish for simple weeknight dinners or impressing mates. Everybody all the time needs seconds!
- Prep Time: 10 minutes
- Cook dinner Time: quarter-hour
- Whole Time: 25 minutes
- Yield: 4 1x
- Class: Primary dish
- Methodology: Stovetop
- Delicacies: French
- Weight loss plan: Gluten Free
- 2 boneless skinless hen breasts or 4 cutlets (1 to 1 ½ kilos, natural if attainable)*
- 1 to 1 1/4 teaspoon kosher salt
- Freshly floor black pepper
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 shallot, minced (or 3 tablespoons minced yellow onion)
- 2 teaspoons apple cider vinegar
- 1 tablespoon stone floor mustard (or Dijon mustard)
- ½ cup dry white wine or hen inventory
- 2 tablespoons salted butter (or olive oil or vegan butter)
- Finely chopped recent parsley, for garnish (non-obligatory)
- Pat the hen dry with a paper towel. If utilizing breasts, slice them in half horizontally (for those who purchased cutlets, skip this step). If desired, place the hen cutlets between two items of plastic wrap and place them on a reducing board. Utilizing a mallet or heavy skillet, pound them to a good 1/4” thickness.
- Sprinkle the hen on all sides with the kosher salt (utilizing as much as 1 ¼ teaspoon kosher salt when you’ve got 1 ½ kilos hen) and black pepper.
- Add the olive oil to a big skillet and warmth over medium warmth. Add the hen and cook dinner for 3 to five minutes per aspect, till browned on each side. When the inner temperature is 165°F, or the middle is not pink, take away to a platter.
- In the identical skillet, cut back the warmth to low and add the minced garlic and shallot. Cook dinner for about 1 minute, till the garlic is aromatic, then stir within the apple cider vinegar, mustard, and white wine (or hen inventory). Carry to a boil, scraping up the brown bits from the pan for further taste.
- Scale back to a simmer, then add the butter. Simmer till thickened barely, about 2 minutes.
- Serve heat, drizzling the sauce over the hen. If desired, sprinkle with chopped parsley to garnish. Leftovers retailer as much as 3 days refrigerated.
My favourite hen dinners
This hen paillard recipe is one other star in our favourite hen dinner concepts.
Strive our pan seared hen with herbs, tarragon hen for one more French-inspired dinner, or hen piccata for Italian aptitude.
My air fryer hen breast is a fast household favourite! These baked hen thighs, grilled hen thighs or grilled hen breast recipes are different repeats I’ve made dozens of instances.
Whenever you need one thing totally different, a hen Caesar wrap makes wonderful lunches, and each me and my youngsters love these do-it-yourself hen nuggets.
