Lemon Parsley Chicken Paillard with Balsamic Burrata and Arugula Salad

This elegant yet simple dish features chicken cutlets pounded thin and cooked in a buttery lemon-parsley sauce, then drizzled with tangy balsamic glaze. Served alongside creamy burrata, a bright arugula salad with balsamic tomatoes and crispy toasted bread, it’s a complete meal that comes together in no time.

Perfect for a weeknight dinner or a special occasion, this recipe proves that simple ingredients can create something truly impressive. The combination of zesty lemon, fresh parsley and rich burrata is absolutely irresistible.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the grape tomatoes lengthwise. Pick the parsley leaves from the stems and finely chop the leaves. Zest the lemon, then quarter it. Halve the demi-baguette lengthwise.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the tomatoes and cook, stirring occasionally, until lightly charred and slightly softened, about 2-3 minutes. Transfer the tomatoes to a large bowl. Toss with ½ tsp balsamic glaze (1 tsp for 4 servings), ¼ tsp sugar (½ tsp for 4), a pinch of salt and pepper. Wipe out the pan.
3. Pat the chicken cutlets dry with paper towels. Place each cutlet between two large pieces of plastic wrap and pound with a meat mallet or rolling pin until about ½ inch thick. Season both sides with garlic powder, salt and pepper.
4. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 2-3 minutes per side. Remove from heat. Add the lemon zest, half of the chopped parsley, 1 tbsp butter (2 tbsp for 4 servings), a large drizzle of olive oil and a squeeze of lemon juice. Stir until the butter melts, then turn the chicken to coat. Transfer the chicken to a cutting board and tent with foil to keep warm.
5. While the chicken rests, place the baguette halves cut-side down in the pan used for the chicken over medium heat. Move the bread around to absorb the pan sauce. Cook until golden brown and toasted, 2-3 minutes. Transfer to a cutting board and season the cut sides with a pinch of salt and pepper. Halve each piece on a diagonal.
6. Add the arugula, 1½ tbsp olive oil (3 tbsp for 4 servings), a squeeze of lemon juice and a big pinch of salt to the bowl with the tomatoes. Toss to combine.
7. Divide the chicken, salad and baguette between plates. Top the salad with burrata and season with salt and pepper. Drizzle the plate with as much remaining balsamic glaze as desired. Sprinkle with the remaining parsley and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally and pound to ½-inch thickness for even cooking.

What can I substitute for burrata?

Fresh mozzarella or ricotta can be used, though burrata’s creamy center is ideal.

How do I store leftovers?

Store chicken, salad and bread separately in airtight containers in the fridge for up to 2 days. Reheat chicken gently.