paillard
Thin grilled meat
A paillard is a thin, flat piece of meat—usually chicken or veal—pounded to uniform thickness for quick, even cooking.
The technique produces tender results and is standard in French-influenced cuisine: a chicken paillard with lemon and capers.
The term appears mainly on restaurant menus and in culinary writing.
Made smooth or level
- tenderizedMade meat less tough
- malletSoft-headed striking tool
- butterfliedSplit and flattened
- poundedStruck hard, repeatedly
beaten · thin · escalope · cutlet · scallopini · meat tenderizer · quick-cooking · uniform
Young calf meat
- chickenDomestic fowl for eating
- turkeyWattled North American fowl
- porkPig as food
- beefBovine meat for eating
chicken breast · turkey breast · filet · tenderloin · boneless · lean · white meat
Cooked on metal bars
- sautéedCooked quickly in fat
- planchaFlat cooking surface
- high heatExtreme thermal intensity
- skilletShallow pan for frying
charred · grill marks · minute steak · olive oil · lemon · capers · herb butter
Of or from Paris's nation
- bistroInformal small restaurant
- ItalianOf or from Rome's country
- trattoriaCasual Italian restaurant
- brasserieInformal French restaurant
scallopini · entree · elegant · classic · Mediterranean
flattened
Made smooth or level
- tenderizedMade meat less tough
- malletSoft-headed striking tool
- butterfliedSplit and flattened
pounded · beaten · thin · escalope · cutlet · scallopini · meat tenderizer · quick-cooking · uniform
veal
Young calf meat
beef · chicken breast · turkey breast · filet · tenderloin · boneless · lean · white meat
grilled
Cooked on metal bars
skillet · charred · grill marks · minute steak · olive oil · lemon · capers · herb butter
French
Of or from Paris's nation
brasserie · scallopini · entree · elegant · classic · Mediterranean
paillardroast
Dry-heat cooking method
pot roast · beef tenderloin · prime rib · bone-in ribeye · osso buco
paillardvegan
Avoids all animal products
vegetarian · plant-based · tofu · seitan · tempeh