Definitions

Paillard

Paillard

[pahy-yahr, pey-]

Paillard is an older term referring to the quick cooking of thinly sliced/thinly pounded pieces of meat. Most often this is referring to veal or chicken, but beef can be used.

References

  • http://www.recipetips.com/glossary-term/t--38136/paillard.asp
  • http://www.answers.com/topic/paillard
  • http://www.globalgourmet.com/food/kgk/0599/kgk051599.html
  • http://query.nytimes.com/gst/fullpage.html?res=9B07E7DF1F30F937A35757C0A96F958260

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