A paillard (prounounced "pie-yar") refers to a boneless cut of meat that's been pounded until flat, then cooked rapidly. Traditionally, it referred to a juicy, tender cut of veal or chicken that had been flattened, then grilled, or sautéed. Today, the term is used more loosely and may also refer to any chicken, pork, veal, or beef that's been pounded, then cooked in any manner, from barbecued to breaded and deep-fried. It's similar to the French escalope and Italian scaloppine, both of which use tough cuts of meat that have been pounded thin.
Unfamiliar with the cooking technique? Learn how to make chicken paillards at home.