Skip Nav
Get the Dish
Pumpkin Spice Truffles When You Don't Want to Bother With Baking Pie
Food Reviews
38 Pumpkin Spice Offerings, Ranked From Worst to Best
Fast and Easy
This Showstopping Sangria Only Calls For 3 Ingredients

Definition of Paillard

Definition: Paillard

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.


Around The Web
Join The Conversation
How to Cook Faster
How to Cook en Papillote
Temper White Chocolate
Weight of Ingredients
How to Cut a Jalapeno
How to Roll Out Dough
How to Temper Dark Chocolate

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
All the Latest From Ryan Reynolds