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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.


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.

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

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

From New York Times • Oct. 12, 2021

Well, why not — if you're hanging out in Beverly Hills with your hungry kids, chicken paillard with French fries or a croque monsieur may be just the thing.

From Los Angeles Times • Aug. 29, 2015

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

From Slate • Mar. 22, 2015