It’s surprisingly easy to make hen paillard at house that tastes prefer it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the right dish for straightforward weeknight dinners or impressing buddies. Everybody at all times needs seconds in our home!
Why we love this recipe
Should you’re searching for a recipe that claims, “I do know what I’m doing within the kitchen” however is definitely easy to place collectively, two phrases: hen paillard. This traditional French recipe is elegantly easy and one of many high recipes we pull out to impress family and friends.
We first had the dish at a French restaurant close to out home, and it was so completely taste packed, we needed to strive our personal spin on the recipe. Right here’s our model, the place tender cutlets are bathed in a tangy, savory sauce that can have you ever need to lick your plate clear! Serve with an arugula salad and it’s received a sophistication that works for company however is the right simple dinner thought.
“My oh my the flavour right here is so good! The hen was juicy but agency. After which the sauce: I might drink this sauce out of a cup! Unbelievable taste and simple to make.” -Tanvee
What’s hen paillard?
Hen paillard is a traditional French dish starring a boneless, skinless hen breast that has been pounded to a skinny, even thickness. In actual fact, “paillard” means “scallop” in French, which refers back to the hen’s flattened form—not a sauce. The pounding approach permits for fast cooking, leading to a superbly browned cutlet with tender, juicy inside. It’s not unusual on French bistro menus or in New York Metropolis eating places.
Substances in hen paillard
Like all good French recipe, hen paillard is all about high quality of components. Right here’s what you’ll have to know to make this recipe shine:
- Hen breast: Purchase natural hen if in any respect attainable. Search for boneless skinless hen breasts, or cutlets if attainable.
- Butter: The French method of cooking hen is in butter! We like salted butter to season the dish. If desired, you’ll be able to substitute olive oil
- Garlic: Recent garlic is vital for the flavour; don’t use jarred garlic because it usually has a bitter or acidic taste.
- Shallot: Shallots deliver a refined onion taste. Substitute yellow onion in a pinch!
- Apple cider vinegar: Only a trace of ACV provides a tang to the sauce.
- Stone floor mustard: The star right here is stone floor mustard, which provides a savory taste and good look to the sauce. Use Dijon mustard in a pinch.
- White wine or hen inventory: For a classy aptitude, cooking with white wine provides a vibrancy to the sauce. And, you’ll be able to drink glasses from the bottle whilst you prepare dinner!).
The way to butterfly hen breast
An important a part of hen paillard is the “paillard” half: forming the hen into skinny cutlets so that they prepare 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:
Step 1: Place your hand excessive of the hen breast. Use a pointy knife to rigorously slice the breast horizontally, leaving the sting intact so it will probably open up like a guide.
Step 2: Unfold the hen breast, then minimize alongside the fold to separate the 2 halves (every half is a cutlet).
Step 3: Cowl the hen with plastic wrap and flippantly pound the hen with a mallet or heavy pan to make it a fair 1/4-inch thickness.
Methods to serve hen paillard
Hen paillard is commonly served with an arugula salad, because it provides a pleasant contemporary counterpoint to the savory hen. Listed below are a few of our favourite easy methods to serve it:
Storing leftovers
Leftover hen paillard shops effectively: retailer leftovers refrigerated for as much as 3 days. Reheat gently on the stovetop earlier than serving.
Extra favourite hen dinners
This hen paillard recipe is one other star in our favourite hen dinner concepts lineup! Just a few extra we suggest making an attempt:
Dietary notes
This hen paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.
Continuously requested questions
The hen is cooked when it reaches an inside temperature of 165°F. You too can examine if it’s cooked by means of by making a small minimize within the thickest a part of the hen and guaranteeing it’s not pink.
Completely! A easy pan sauce with lemon, butter, and herbs is a traditional pairing. You too can get artistic with different sauces, reminiscent of a creamy mushroom sauce or a tomato-based sauce.
It’s finest to prepare dinner hen paillard simply earlier than serving for optimum texture and taste. Nonetheless, you’ll be able to pound the hen breasts forward of time and retailer them within the fridge till able to prepare dinner. Leftovers retailer refrigerated as much as 3 days.
Description
It’s surprisingly easy to make hen paillard at house that tastes prefer it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the right dish for straightforward weeknight dinners or impressing buddies. Everybody at all times needs seconds in our home!
- 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 contemporary parsley, for garnish (non-obligatory)
- Pat the hen dry with a paper towel. If utilizing breasts, slice them in half horizontally (should you 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 fair 1/4” thickness.
- Sprinkle the hen on all sides with the kosher salt (utilizing as much as 1 ¼ teaspoon kosher salt when you have 1 ½ kilos hen) and black pepper.
- Add the olive oil to a big skillet and warmth over medium warmth. Add the hen and prepare dinner for 3 to five minutes per aspect, till browned on each side. When the interior 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. Prepare 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 additional taste.
- Cut 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.
- Class: Most important dish
- Technique: Stovetop
- Delicacies: French
- Weight-reduction plan: Gluten Free
