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Croque Madame-Style Chicken Paillard

Croque Madame-Style Chicken Paillard


  • 1 cup cream

  • 1/4 cup grainy Dijon

  • A few grates nutmeg

  • 1 egg yolk plus 4 whole eggs

  • 4 boneless, skinless chicken breast, butterflied and pounded to 1/4-inch thick

  • Salt and pepper

  • Olive oil, about 2 tablespoons

  • 8 thin slices cooked mild ham, such as Prosciutto cotto or French ham

  • 3/4 pound Gruyère, coarsely shredded

  • 2 pats of butter


Heat a cast-iron griddle or large skillet over medium-high heat.

Simmer cream and mustard in a saucepot for 3 minutes to reduce at a low, rolling boil. Season with a bit of nutmeg. Temper egg yolk with a bit of warm cream then stir into sauce.

Season the chicken with salt and pepper. Grill or griddle the chicken 3-4 minutes on each side.

Preheat broiler.

Top each piece of chicken with 2 slices of ham, some cream sauce and some cheese. Broil to brown and bubbly.

Cook eggs in butter over medium heat to over-easy or medium.

Top chicken with eggs and serve with a mixed frisée and gem romaine salad with vinaigrette.