Remove the tender from each of chicken breast halves and reserve for another use. Place a breast half on your work surface between two pieces of plastic wrap. Use a flat-sided mallet to pound the paillard into an even thickness of about ¼-inch (6 mm). Don’t whack the mallet straight down; instead use a gentle repeated tapping motion, working the mallet away from you (not vertically down) and keep working the mallet all around the chicken until it is an even thickness. Season both sides with salt and pepper and repeat with other breast half.

Heat a heavy skillet over medium heat and add enough oil just to coat the bottom of the pan. If your skillet is large enough you can cook both paillards at once, otherwise cook one at a time, but don’t worry – they cook very quickly! Place the chicken in the pan, laying it down away from you to minimize splatter. Allow to sear, shaking the pan a bit from time to time. Once you get a nice crust on the bottom, flip over and cook the second side. It should be 5 minutes max and maybe less. This will depend on the size of the breasts and their temperature. Serve immediately.