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Almond Crusted Chicken Paillard with Tomato Salad
Donatella Arpaia's Almond Crusted Chicken Paillard with Tomato Salad
Nathan R. Congleton / TODAY
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Fresh and simple, this 5-ingredient almond-crusted chicken breasts with tomato salad is a fast and easy weeknight meal and is also elegant enough for entertaining.


  • Almond-Coated Chicken Breasts

    • 4 6-ounce boneless, skinless, chicken breast halves
    • Salt and freshly ground pepper
    • 2/3 cup sliced, unblanched almonds
    • 2/3 cup panko breadcrumbs
    • 2 large eggs
    • 2 tablespoons extra-virgin olive oil
  • Tomato Salad

    • 2 scallions, trimmed and thinly sliced
    • 20 cherry tomatoes, halved (red and/or yellow)
    • 2 tablespoons extra-virgin olive oil
    • Lemon wedges, for serving (optional)


1. Pat the chicken breasts dry with paper towels and place each breast between 2 sheets of plastic wrap, opening out the fillets. Pound gently with a mallet or rolling pin to an even thickness. Do not make them thinner than 3/8-inch. Season both sides with salt and pepper.

2. Pulse almonds in a food processor until coarsely chopped. In a medium bowl, combine the chopped nuts with the panko breadcrumbs.

3. In a shallow bowl, lightly whisk the eggs with a pinch of salt. Dip each piece of chicken into the eggs, let the excess drip away, the press both sides of the chicken into the panko coating. Place on a baking sheet and refrigerate for 20 minutes until the crust sets.

4. Meanwhile, make the tomato salad: Combine the tomatoes, scallions, olive oil, and lemon juice (optional) into a bowl.

5. Heat a skillet over medium heat and add the remaining 2 tablespoons of olive oil. Place the chicken into the pan and increase the heat to medium-high. Cook, turning once until the crust sets and turns golden brown, about 3 minutes on each side.

6. Cut the paillards in halves or thirds, arrange on a platter, and serve immediately with tomato salad spooned on top. Garnish with lemon wedges (optional).

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