Parmesan Almond Chicken Paillard

Parmesagne almond chicken paillard


  • 5 lbs. chicken breast halves, boneless & skinless, sliced to 1/2-inch strips
  • 3  eggs, beaten
  • 1 1/2 cups ground almonds
  • 1 cup grated Parmesan cheese
  • 2 bags arugula
  • 1/4 cup shaved Parmesan


  • 2 tsp. grated lemon rind
  • 2 Tbs. fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 tsp. kosher salt
  • 1 tsp. Dijon mustard (optional)
  • splash of Champagne vinegar (optional)


Pre-heat the oven to 350°. Pound the chicken breast gently between two pieces of parchment paper. Combine Parmesan and ground almonds in one plate with 1 tsp. salt.

In shallow bowl, beat 2 eggs. Dip chicken first in the egg mixture, then coat with the parmesan-almond mixture.

Heat 4 Tbs. olive oil. Shallow fry the chicken in hot oil for approximately 2 to 3 minutes until browned.  Place on lightly oiled cookie sheet and bake for 25 minutes.

Prepare the vinaigrette. Toss with arugula.

Place cooked chicken in the bottom of a large, pretty bowl. Place arugula on top of the chicken. Sprinkle shaved parmesan on top of the arugula. Serve with your nicest salad tongs.

Party on a Dime

This article first appeared on

photo: Deborah Alexander

food styling: Sasha Emerson

You may also like...