Chicken paillards are the perfect weeknight entree since they take just a few minutes to pound and even less time to cook. They are traditionally served with a splash of lemon or a simple uncomplicated sauce.
To flatten the chicken breasts, place them on a cutting board between plastic wrap or wax paper and pound with the smooth side of a meat pounder, a rolling pin, or even the bottom of a heavy skillet or saucepan. I find the easiest way to create an even thickness is to pound from the thickest part at the center to the outer edges.
