A paillard is a piece of meat or chicken that is pounded until thin and quickly pan-fried. Try it tonight with a side salad of radicchio and apple slaw.

Prep Time : 0:30 | Cook Time : 0:04 | Total Time : 0:34 | Serving : 4 person.

Ingredients

• 1 radicchio, finely shredded

• 4 celery stalks, thinly sliced

• 2 Granny Smith apples, cut into matchsticks

• 1 cup basil leaves, shredded

• 1/2 cup walnuts, toasted

• 1/4 cup (60ml) balsamic vinegar

• 1/2 cup (125ml) extra virgin olive oil, plus 1 tablespoon to cook chicken

• 1 teaspoon Dijon mustard

• 2 chicken breast fillets

• 20g unsalted butter

• Lemon wedges, to serve

Method

• Step 1

  Place the radicchio, celery, apple, basil and walnuts in a bowl. In a separate bowl, whisk together the vinegar, oil and mustard. Season to taste, then toss with the salad ingredients and set aside.

• Step 2

  Cut each chicken breast through the centre into 2 thin fillets. Place each fillet between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until thin. Season with salt and pepper.

• Step 3

  Melt the butter with the extra tablespoon of oil in a large frypan over high heat. Add the chicken and cook for 2 minutes on each side or until golden and cooked through.

• Step 4

  Divide the chicken and salad among 4 plates and serve with lemon wedges.