Chicken Paillards with Schmaltz Bread Salad

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This sophisticated chicken paillards with schmaltz bread salad is a wonderful way to elevate a simple chicken breast into a high-protein feast. By flattening the meat, you ensure a quick, even cook that remains incredibly succulent, while the use of schmaltz—or rendered chicken fat—infuses the golden bread morsels with a deep, savoury depth. Combined with the crunch of fresh radishes and cooling cucumber, it is a dish that balances rich textures with a bright, zesty finish.

Perfect for a nutritious midweek meal or a relaxed weekend lunch, this recipe celebrates the classic combination of roast chicken flavours in a fraction of the time. The parsley and lemon juice provide a vibrant lift, cutting through the richness of the fried bread. Serve it immediately while the croutons are still warm for the best contrast against the crisp, peppery salad vegetables.

Ingredients for Chicken Paillards with Schmaltz Bread Salad

2 skinless, boneless chicken breasts (6–230g each)
1 1/2 colheres de chá de sal kosher, dividido
1 1/4 colheres de chá de pimenta-do-reino moída na hora, divididas
45ml schmaltz (chicken fat) or extra-virgin olive oil, divided
2 thick slices country-style white bread, torn into 1/4"–1/2" pieces (about 475ml loosely packed)
2 mini seedless or Persian cucumbers, thinly sliced
3 radishes, trimmed, thinly sliced
1/2 xícara de folhas de salsa com talos macios
2 colheres de sopa de suco de limão fresco
1/4 colher de chá de flocos de pimenta vermelha triturada

How to make Chicken Paillards with Schmaltz Bread Salad

Working one at a time, pound chicken between 2 sheets of plastic wrap or in a large resealable plastic bag to 1/2" thick; season with 1 teaspoon salt and 1 teaspoon pepper.

Heat 1 tablespoon schmaltz in a large nonstick or cast-iron skillet over high. Carefully place 1 chicken breast in skillet, laying it away from you, and cook until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 tablespoon schmaltz and remaining cutlet.

Reduce heat to medium and add remaining 1 tablespoon schmaltz to same skillet. As soon as schmaltz is hot, add bread and toss to coat. Pour any accumulated juices from plate with chicken over bread and continue to cook bread, stirring constantly, until golden brown and outsides are lightly crisped but centres are still soft, about 3 minutes. Season with 1/2 teaspoons salt and remaining 1/4 teaspoons pepper and toss to combine. Remove skillet from heat.

Toss cucumbers, radishes, parsley, lemon juice, red pepper flakes, and remaining 1/4 teaspoons salt in a large bowl. Add bread and toss again to distribute.

Transfer chicken to a platter. Top with salad.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.