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.

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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

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

The menu included pickled beet salad; striped bass, chicken paillard and vegan rice bowls; with frozen lime yogurt and Dutch chocolate fudge cake for dessert.

From Los Angeles Times • Mar. 22, 2018

The chicken paillard, which was thicker than the usual paillard, was paired with a creamy roasted garlic and sage risotto and crisp, tender broccolini, along with a mushroom ragù.

From New York Times • Jul. 15, 2016

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

From Slate • Mar. 22, 2015