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Chicken Paillard with Creamy Parmesan Salad Recipe

Chicken Paillard with Creamy Parmesan Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

Showing 71-77 of 77

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  • on September 21, 2008

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    I made this tonight (didn't make the salad and dressing, but am going to try that next time and it was awesome and very quick and easy. Will definitely make this again. My husband loved it!

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  • on September 20, 2008

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    Terrific! Fantastic! Wonderful! A little extra work, but well worth it. If you don't want to use raw eggs in the salad dressing, substitute refrigerated egg product (about 2 tbs. for each egg.

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  • on September 20, 2008

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    This is one of the best recipes for chicken that was fast and easy to make. The salad dressing was very good, lots of lemon tart tastes. We will be making this dish a lot.

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  • on September 17, 2008

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    This is a great dish to serve with family. Everyone will enjoy it. My brother and husband had no idea that I put anchovies in the dressing and still don't. They hate them but they make a dish. The chicken was so crunchy yet so tender and juicy inside. I did serve a side of pasta sauce for dipping if the fam wanted it but it had such great flavor you really didn't need it. This one is going in my receipe box!!

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  • on September 16, 2008

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    I was pleased to find that this recipe was even easier to prepare than I thought it would be and tasted even better than I had hoped. It has become a standard supper. I generally make a double batch. The chicken reheats on the stovetop extremely well for a second night, and I just add the salad. The one word of caution is to be sure to use quality ingredients; the flavors make a significant difference.

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  • on September 16, 2008

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    not bad.
    not great either.
    needs more FLAVA!

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  • on September 16, 2008

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    This is a "keeper". At first it seemed a little unusual to put the salad over the chicken but it was delicious. The coating on the chicken cooked very quickly and can burn if you have the heat as high as the recipe is written.

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