This hen paillard recipe makes tender, golden cutlets with a tangy pan sauce that tastes prefer it’s straight out of a French bistro. Prepared in simply 25 minutes, it’s the right deliciously simple dinner thought for any night time of the week.
For those who’re searching for a recipe that claims, “I do know what I’m doing within the kitchen,” I’ve obtained two phrases: hen paillard. This basic French recipe is elegantly easy and one of many prime recipes I pull out once I need to impress family and friends.
I first had this dish with Alex at a French restaurant close to out home, and it was so completely taste packed I needed to strive create my very own model. The tender cutlets are bathed in a tangy, savory sauce that can have you ever need to lick your plate! Serve it with an arugula salad and it’s the perfect subtle but simple dinner.
What makes excellent hen paillard
Hen paillard represents the essence of French cooking: high-quality substances handled with respect. “Paillard” really means “scallop” in French, referring to the hen’s flattened form. The pounding method makes for fast cooking, leading to a superbly browned cutlet with tender, juicy inside.
In my recipe testing, I discovered that correct hen paillard relies on three important parts: the correct minimize of hen, pounding to even thickness all through, and high-heat cooking for the right golden crust.
Professional Tip: I like to begin with natural hen breasts when potential. The distinction in taste and texture is noticeable!
Important substances
Like all good French recipe, hen paillard is all about high quality of substances. Right here’s what you’ll have to know:
Hen breast is the muse. I like natural, boneless skinless breasts that weigh about 6 to eight ounces every. In case your retailer sells pre-cut cutlets, these work completely too.
Stone floor mustard makes the sauce’s spine. Its coarse texture and tangy chew distinguish this from odd pan sauces.
Dry white wine provides brightness. I exploit no matter bottle I like Sauvignon Blanc, Pinot Grigio, or Chardonnay (then serve with the meal). Hen inventory substitutes nicely as an alcohol-free choice.
Contemporary garlic and shallots create fragrant depth. Jarred garlic typically tastes bitter in pan sauces, so I like to recommend sticking with recent cloves.
Apple cider vinegar offers delicate acidity that balances the richness. Only a splash makes every little thing style extra vibrant!
Salted butter finishes the sauce with luxurious richness. Use olive oil in case you’re trying to adhere to the Mediterranean food regimen. (I sometimes use butter right here because it’s a small amount.)
5 star reader evaluation
“My oh my the flavour right here is so good! The hen was juicy but agency. After which the sauce: I may drink this sauce out of a cup! Unbelievable taste and simple to make.” -Tanvee
butterfly andpound hen for paillard
Crucial a part of hen paillard is the “paillard” half: forming the hen into skinny cutlets in order 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:
Serving concepts to make it a meal
In French bistros, hen paillard is commonly served with an arugula salad, because it provides a pleasant recent counterpoint to the savory hen. Listed here are a few of our favourite easy methods to serve it:
Storage and reheating tips
Leftover hen paillard shops nicely refrigerated for as much as three days. For reheating, I want the stovetop: heat the hen gently in a coated skillet over low warmth with with the sauce. This maintains the feel higher than microwaving, which may make the hen powerful.
Dietary notes
This hen paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.
Incessantly requested questions
The hen is cooked when it reaches an inner temperature of 165°F. You may as well test if it’s cooked by way of by making a small minimize within the thickest a part of the hen and making certain it’s now not pink.
Completely! A easy pan sauce with lemon, butter, and herbs is a basic pairing. You may as well get artistic with different sauces, resembling a creamy mushroom sauce or a tomato-based sauce.
It’s greatest to prepare dinner hen paillard simply earlier than serving for optimum texture and taste. Nevertheless, 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.
Hen Paillard
It’s surprisingly easy to make hen paillard that tastes prefer it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—an ideal dish for straightforward weeknight dinners or impressing associates. Everybody all the time desires seconds!
- Prep Time: 10 minutes
- Prepare dinner Time: quarter-hour
- Whole Time: 25 minutes
- Yield: 4 1x
- Class: Foremost dish
- Methodology: Stovetop
- Delicacies: French
- Food regimen: Gluten Free
- 2 boneless skinless hen breasts or 4 cutlets (1 to 1 ½ kilos, natural if potential)*
- 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 recent parsley, for garnish (elective)
- Pat the hen dry with a paper towel. If utilizing breasts, slice them in half horizontally (in case you purchased cutlets, skip this step). If desired, place the hen cutlets between two items of plastic wrap and place them on a slicing board. Utilizing a mallet or heavy skillet, pound them to an excellent 1/4” thickness.
- Sprinkle the hen on all sides with the kosher salt (utilizing as much as 1 ¼ teaspoon kosher salt in case 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 facet, till browned on each side. When the inner temperature is 165°F, or the middle is now not pink, take away to a platter.
- In the identical skillet, scale 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.
- Scale 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.
My favourite hen dinners
This hen paillard recipe is one other star in our favourite hen dinner concepts.
Attempt our pan seared hen with herbs, tarragon hen for one more French-inspired dinner, or hen piccata for Italian aptitude.
My air fryer hen breast is a fast household favourite! These baked hen thighs, grilled hen thighs or grilled hen breast recipes are different repeats I’ve made dozens of occasions.
Whenever you need one thing completely different, a hen Caesar wrap makes wonderful lunches, and each me and my children love these home made hen nuggets.