Chicken Paillard with Brie, Prosciutto and Arugula

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This is one of my very favorite quick meals to make…pan-fried chicken cutlets topped with salty prosciutto, creamy brie and a peppery arugula salad with a Dijon vinaigrette.

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It’s essentially a deconstructed chicken cordon bleu without all the messy and annoying chicken pounding, stuffing and rolling and without losing half your filling during the baking process. I recently discovered (and now use all the time!) a technique for creating those thin chicken cutlets without having to pound out the chicken breasts and the resulting weird, unnatural shapes.  Using a very sharp knife, place your hand on top of the chicken breast, press down lightly and begin very slowly cutting the breast in half horizontally.  You will end up with two thinner chicken breasts that remain in the breast shape we’re used to.

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These are super crispy, so flavorful and easy for everyone to love!

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Chicken Paillard with Brie, Prosciutto and Arugula

  • Author: Amanda
  • Yield: 4 servings
  • Category: Chicken, Make-It-Quick


Quick, pan-fried chicken cutlets topped with prosciutto, brie and a peppery arugula salad with a Dijon vinaigrette!



  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • 1-1/2 pounds boneless skinless chicken breasts (2 breasts), split in half horizontally to make 4 equal-sized breasts
  • 6 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 pound triple crème cheese, such as Brie or Camembert, rind removed and sliced
  • 4 thin slices prosciutto


  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 ounces baby arugula


In three large, shallow bowls, add the flour, eggs, and panko bread crumbs.  Season each with salt and pepper and stir to combine.


For the chicken: you can pound the chicken breasts to an equal thickness (about 1/2-inch), if desired, but splitting the chicken into 4 thinner pieces means you really don’t have to.  Season each breast with salt and pepper. Run the chicken breasts through the flour, tapping off the excess.  Run through the egg wash, allowing the excess to drip off and coat with panko, patting the crumbs in to ensure entire chicken breast is coated.


Preheat the oven to 300°. Preheat a large nonstick sauté pan over medium-high heat.  Add 3 tablespoons of the butter and 1 tablespoon olive oil and allow to melt and heat.  Place two breasts at a time in the pan and cook for 3 to 4 minutes on each side, until golden brown.  Transfer to a baking sheet while you cook the remaining breasts.  Pour off the fat in the skillet and add the remaining 3 tablespoons butter and 1 tablespoon olive oil, allowing to heat again.  Cook the remaining two breasts in the same way.  When all of the chicken is cooked, top with the brie and reamining prosciutto slices and transfer to the oven for 1 to 2 minutes, until the cheese just starts to melt.  

Meanwhile, make the arugula salad.  Whisk together the dressing ingredients until emulsified. Add the arugula just before serving and toss to coat.  Top each chicken breast with the arugula salad and serve.


Inspiration: Chicken Cutlet, American Triple Cream Cheese, Southern Ham, Arugula, Bar Americainby Bobby Flay

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