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paillard

American  
[pahy-yahr, pey-] / paɪˈjɑr, peɪ- /

noun

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


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

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

The most popular dishes are the $39 chicken paillard and a $32 rainbow salad with cauliflower, carrot and beetroot.

From The Wall Street Journal Mar. 9, 2026

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

From Salon Apr. 6, 2022

A menu of French and American classics features croque-madame, sandwiches with brisket from Slab BBQ and chicken paillard.

From Los Angeles Times Apr. 30, 2019

Over a plate of chicken paillard last Thursday, Mr. Plepler acknowledged that assimilation would take some time.

From New York Times Oct. 30, 2016

Human interaction was once a proud, fluffy, prize-winning chicken; now it’s a simple paillard thereof.

From Slate Mar. 22, 2015

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