Ingredients Meat & Poultry Chicken Chicken Breast Recipes Martha's Chicken Paillards 3.0 (2) These thin chicken cutlets are a speedy route to dinner. Servings: 2 Jump to recipe A chicken paillard is a pounded chicken cutlet that is quite simple to make at home, saving you money over buying chicken cutlets at the store. Purchase boneless, skinless chicken breasts and turn them into paillards following Martha's method. The thin cutlets cook quickly so they’re wonderful for weeknight meals. You can make the paillards ahead of time, then simply sauté them, as Martha does, for dinner. Or, use them in classic dishes like chicken piccata or bread them, which is always a crowd pleaser. Once you get this technique down, you can make pork, veal, or even beef paillards for other tender, quick-cooking options. 11 Sautéed Chicken Breast Recipes for Quick Weeknight Meals Directions Cut chicken breast half: Using a sharp knife, make a straight vertical cut down the center of the chicken breast half, but do not slice all the way through. Open up breast to lay flat: Holding your knife at an angle, start to open up one side of the breast half so it will be able to lay flat. Gently pull the widening flap open as you cut, making short scraping cuts to free the flap of meat at the narrow end. Turn and repeat: Turn the breast half around and repeat to open up the other side. Pound flat: Spread both sides of the breast open and make short shallow cuts, then pound to equal thickness with the flat side of a meat mallet or small heavy pan. Repeat with other chicken breast half. Heat oil and butter: Season chicken paillards on both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Sauté paillards and serve: Add paillards and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip and saute paillards until cooked through, about 2 minutes. Transfer to serving plates.