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Epicurious

Chicken Paillards With Schmaltz Bread Salad

By Anna Stockwell

4.7

(7)

A thin chicken cutlet that's been panfried topped with a cucumberradish salad.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova

Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.

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