Almond Crusted Chicken Paillards
- 4 6 oz. boneless, skinless chicken breasts, halved
- kosher salt and freshly ground pepper
- ½ tsp dried tarragon
- 2/3 cup sliced, unblanched almonds
- 2/3 cup panko breadcrumbs
- 2 large eggs
- 20 cherry tomatoes, halved (red and/or yellow)
- 2 scallions, trimmed and thinly sliced
- 4 tbsp extra virgin olive oil
- 1 tbsp unsalted butter, melted
- lemon wedges for serving
- Pat chicken breasts dry with paper towels and place each breast between 2 sheets of plastic wrap, opening out the fillets. Pound gently with a mallet or rolling pin to an even thickness. Do not make them thinner than 3/8”. Season both sides with salt and pepper.
- Pulse almonds in a food processor until coarsely chopped and combine with panko breadcrumbs and half of the tarragon.
- Lightly whisk the eggs in a shallow bowl with a pinch of salt. Dip each piece of chicken into the eggs, let the excess drip away, the press both sides of the chicken into the panko coating. Place on a baking sheet and refrigerate for 20 minutes until the crust sets.
- Meanwhile, combine the tomatoes, scallions, 2 tbsp of olive oil, remaining tarragon, and lemon juice into a bowl.
- Heat a skillet over medium heat and add the butter to the remaining 2 tablespoons of olive oil.When the butter foams, place the chicken into the pan and increase the heat to medium-high. Cook, turning once until the crust sets and turns golden brown: 3-1 ½ minutes on each side.
- Cut the paillards in halves or thirds, arrange on a platter, and serve immediately with tomato salad spooned on top. Garnish with lemon wedges.