Spicy Chicken Paillards with Lemony Fettuccine

Servings 6 servings


  • 1 pound Fettuccine cooked according to package directions
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/2 cup cornmeal
  • 1/3 cup flour
  • 1/4 teaspoon cayenne pepper
  • sea salt and freshly ground black pepper to taste
  • 6 4-oz. boneless skinless chicken breast halves flattened to 1/4 inch thickness,
  • 2 tablespoons olive oil


  • DO-AHEAD TIP: Cook pasta according to package directions.
  • In a large bowl, toss together hot pasta, butter and lemon juice; set aside.
  • In a shallow bowl, combine cornmeal, flour, cayenne pepper, salt and pepper; dredge chicken in mixture.
  • Heat the olive oil in a large skillet over medium heat; add chicken (in batches) and cook for 4 minutes per side or until cooked through. Serve over Lemony Fettuccine.


SERVING SUGGESTION: Caprese Salad: Layer basil leaves, sliced tomato and Mozzarella cheese; drizzle with olive oil and balsamic vinegar.
VEGETARIAN: Use non-breaded faux chicken patties (but do not flatten) and adjust cooking time as necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Use gluten free pasta, cornmeal and flour.
NUTRTION: Per Serving: 610 Calories; 12g Fat; 51g Protein; 71g Carbohydrate; 3g Dietary Fiber; 109mg Cholesterol; 195mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. Points: 15
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