paillard

American  

[pahy-yahr, pey-] / paɪˈyɑr, peɪ- /

noun

Cooking.

1. a scallop, especially of veal or chicken, that is pounded flat and grilled or sautéed quickly.

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Etymology

Origin of paillard

First recorded in 1970–75; from French paillard, named after the Restaurant Paillard in Paris, itself named after a 19th-century proprietor

Example Sentences

Power-lunch order: The chicken paillard at Il Pastaio — pounded, pounded, pounded.

From Los Angeles Times

Klay Young, who had been serving chicken paillard and arranging coffee cups at the lunch, was stunned.

From New York Times

Elena's schnitzel isn't really schnitzel – it's a paillard.

From Salon

The executive chef Brian Huston and the chef de cuisine Jonathan Ho have devised an American menu with items like softly scrambled eggs and challah French toast for the morning, and for all-day dining, a Little Gem salad with grapefruit and avocado, white bean hummus, lemon chicken soup with orzo, cavatelli Bolognese, grilled branzino, and grilled chicken paillard.

From New York Times

His excellent chicken paillard from “21” is also on the menu.

From New York Times