Lemon Parsley Chicken Paillard
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon Parsley Chicken Paillard

Lemon Parsley Chicken Paillard

with Balsamic Burrata, Arugula Salad & Toasted Bread

In tonight's dinner, chicken cutlets are pounded extra-thin, cooked in a buttery blend of lemon and parsley, then drizzled in tangy balsamic glaze. On the side, there’s toasty bread and an arugula salad with balsamic tomatoes and burrata mozzarella. Simple, quick, and elegant—you’ll have perfectly cooked paillard in no time flat!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

4 ounce

Grape Tomatoes

¼ ounce


1 unit


1 unit


(Contains Soy, Wheat)

5 teaspoon

Balsamic Glaze

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

2 ounce


4 ounce


(Contains Milk)

Not included in your delivery

2.5 tablespoon

Olive Oil

¼ teaspoon


1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories740 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate47 g
Sugar10 g
Dietary Fiber4 g
Protein43 g
Cholesterol160 mg
Sodium500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Large Bowl
Paper Towel
Plastic Wrap
Meat Mallet
Aluminum Foil



• Wash and dry produce. • Halve tomatoes lengthwise. Pick parsley leaves from stems; finely chop leaves. Zest and quarter lemon. Halve baguette lengthwise.

Cook Tomatoes

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and cook, stirring occasionally, until lightly charred and slightly softened, 2-3 minutes. • Turn off heat; transfer tomatoes to a large bowl. Toss with ½ tsp balsamic glaze (1 tsp for 4 servings; save the rest for serving), ¼ tsp sugar (½ tsp for 4), a pinch of salt, and pepper. Wipe out pan.

Prep Chicken

• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt, and pepper.

Cook Chicken

• Heat a drizzle of oil in pan used for tomatoes over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. • Remove from heat. Add lemon zest, half the parsley, 1 TBSP butter (2 TBSP for 4 servings), a large drizzle of olive oil, and a squeeze of lemon juice. Stir until butter melts, then turn chicken to coat. Transfer chicken to a cutting board and tent with foil to keep warm.

Toast Bread

• While chicken rests, place baguette halves, cut sides down, in pan used for chicken over medium heat. (TIP: Move bread around in pan to absorb the pan sauce.) Cook until golden brown and toasted, 2-3 minutes. • Turn off heat; transfer to a cutting board. Season cut sides with a pinch of salt and pepper. Halve on a diagonal.

Make Salad

• Add arugula, 1½ TBSP olive oil (3 TBSP for 4 servings), a squeeze of lemon juice (big squeeze for 4), and a big pinch of salt to bowl with tomatoes. Toss to combine.


• Divide chicken, salad, and baguette between plates. Top salad with burrata and season with salt and pepper. Drizzle plate with as much remaining balsamic glaze as you like. Sprinkle with remaining parsley and serve.