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+ servings

Chicken Paillard
 with Romesco

Make this for a large party or halve the recipe for a family meal. Cutting and pounding the chicken 
to make it wide and flat is easy, but explaining it is hard. Search for step-by-step visual instructions online. Note: this recipe calls for romesco sauce (recipe follows), so plan accordingly. You won't want to use store-bought romesco (if you could even find it), because it often contains breadcrumbs and is not gluten-free. 

Servings 8 people


  • 8 small or 4 large boneless skinless chicken breasts, pounded 1⁄4 inch thick and halved
  • Flaky sea salt or kosher salt and freshly ground pepper
  • Olive oil
  • Zest and juice of 1⁄2 lemon
  • 1⁄4 head radicchio cut into bite-size pieces
  • 1⁄2 cup loosely packed Italian parsley
  • 1/2 cup loosely packed mixed fresh herbs such as basil, dill, and fennel tops
  • 1 recipe Romesco Sauce see below
  • Paprika optional
  • 1 cup roasted piquillo peppers or roasted red peppers drained and sliced into 1⁄4-inch strips (optional)
  • 1 recipe Crispy Fried Onion Strings see below; optional


  1. Preheat a grill or stovetop grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Oil the grill, then grill the chicken for
2 minutes per side. Season with a tiny squeeze of lemon juice. Keep warm on a covered plate.
  2. In a bowl, whisk together 2 tablespoons olive oil, the lemon zest, and a squeeze of lemon juice. Add the radicchio, parsley, and mixed herbs and toss to coat. Season with salt and pepper.
  3. Smear 1 cup romseco sauce on the bottom of a serving platter. Top with the chicken. Sprinkle with salt, pepper, and paprika. Top with the roasted peppers and the radicchio-herb mix. Garnish with the fried onions and a few grinds of pepper and serve.