Almond Crusted Chicken Paillards


  • 4 (6 ounce) boneless, skinless chicken breast halves
  • Kosher Salt and freshly ground black pepper
  • 2/3 cup sliced unblanched almonds
  • 2/3 cup panko bread crumbs
  • 1 teaspoon minced fresh tarragon or ½ teaspoon dried
  • 2 large eggs
  • 20 cherry tomatoes, red and yellow, halved
  • 2 scallions, trimmed and thinly sliced
  • 2 tablespoons fresh lemon juice
  • 4 Tablespoons Bella Oliva Tuscan Herb EVOO
  • 2 Tablespoons Bella Oliva Fused Lemon EVOO
  • 1 Tablespoon unsalted butter, melted
  • Lemon wedges for serving

Pat chicken breasts dry with paper towels. Place each breast between 2 sheets of plastic wrap, opening out fillets or tenders. Pound gently with the flat side of a mallet or rolling pin to an even thickness, working from the center out. No thinner than 3/8 “, season generously with salt and pepper. (This can be done ahead.)

Pulse the almonds a few times in a food processor until course. Combine almonds with panko and half of the tarragon. Lightly whisk eggs in a shallow bowl with a pinch of salt. Dip each piece of chicken into the eggs, letting excess drip away. Press both sides into panko/almond coating and place on baking sheet. Refrigerate for at least 20 minutes to set the crust. Meanwhile combine tomatoes and scallions with the lemon juice, 2 tablespoons of lemon olive oil and remaining tarragon. Toss to coat and set aside.

Heat a 12 inch or larger skillet over medium heat, add butter and remaining Tuscan Herb Olive Oil. When butter has foamed, place the chicken in the pan and increase the heat to med/high. Cook, turning once, until crust sets and turns golden brown (about 3 minutes on each side). Cut paillards into halves or thirds, arrange on a platter, top with tomato mixture and garnish with lemon wedges. NOTE: Don’t top with the tomato mixture until just before serving to avoid soggy crust.

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