Lemon-Herb Chicken Paillard with Shaved Fennel & Arugula

Pounded-thin chicken sears in minutes and lands under a bright, crunchy lemon salad — clean, fast, and genuinely elegant.

⏱ 30 min · easy · 🍽 serves 4

Ingredients

• 2 boneless skinless chicken breasts (about 6 oz each)
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 2 lemons (1 zested and juiced, 1 cut into wedges)
• 2 garlic cloves, finely grated
• 1 tsp Dijon mustard
• 1 small fennel bulb, cored and shaved paper-thin
• 3 large handfuls baby arugula
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tbsp fresh dill or mint, roughly torn
• 1/4 cup shaved Parmesan (optional)
• Kosher salt
• Freshly cracked black pepper

Steps

1. Halve each chicken breast horizontally to make 4 thin cutlets. Place between parchment and pound gently to an even 1/4 inch.
2. Toss the cutlets with 1 tbsp olive oil, the grated garlic, lemon zest, a pinch of salt and plenty of pepper. Let sit 10 minutes while you prep everything else.
3. Whisk the juice of 1 lemon with the Dijon, remaining 2 tbsp olive oil, a pinch of salt and pepper in a large bowl. Set aside.
4. Shave the fennel thin (mandoline if you have one) and drop it into a bowl of ice water for 10 minutes to crisp; drain well and pat dry.
5. Heat a large skillet over medium-high until just smoking. Cook the cutlets 2 to 3 minutes per side, in two batches, until golden and just cooked through. Rest on a warm plate.
6. Add the fennel, arugula, parsley and dill to the bowl with the dressing and toss lightly with your hands — dress it at the last second so nothing wilts.
7. Lay a cutlet on each plate, pile the salad on top, shower with Parmesan, drizzle with a little raw olive oil and serve with lemon wedges.
8. Spoon any resting juices from the chicken plate over the top — that's free flavor.