paillard

[pahy-yahr, pey-]

noun

Cooking.

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

Word History and Origins

Origin of paillard¹

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.

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Power-lunch order: Grilled chicken paillard with a green salad and two martinis.

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

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

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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.

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