Paillard is a thin, pounded meat often used with chicken or veal for grilling or searing. Originally a French term, it has been replaced by escalope in France, but is still used in the US. The meat can be made from shoulder or leg meat for veal or breast meat for poultry, and is often marinated or stuffed. Pounding the meat increases surface area and helps it cook quickly without drying out.
Paillard is a type of thin meat, usually pounded. While this cut can be made with any meat, it is most often used with chicken or veal. It’s always boneless and is a favorite for uneven cuts that can be evened out by beating them flat. Paillard recipes are extremely varied, but the cut is particularly good for grilling and searing as the thin portions cook very quickly.
Originally a French term, paillard takes its name from the restaurant where it was first used. Its use began in the 19th century, but has since been replaced by the term escalope in France. Paillard is still the current term in the United States, however.
Thinly sliced meats suitable for use as paillard cuts are often found in supermarkets. If none are available, however, the cut can be made using shoulder or leg meat for veal or breast meat for poultry. The leg or loin of pork or beef can also be cut into a paillard cut.
To create a paillard cut, the meat is placed between two sheets of wax paper or in a small plastic bag. Then, a meat tenderizer, mallet, or just something sturdy and easy to grip, like a thin can of greens or spices, is used to pound the meat flat. Care is taken to ensure that the meat is even as it is pounded and not to break or tear. For particularly thick cuts, such as chicken breasts, the breast is usually buttered or similar before pounding.
If plastic bags are used, once the meat has been pounded it can simply be placed back in the freezer until ready to use. Because the cut is so thin, the meat thaws quickly when done under cold water. The meat should be left in the sandwich bag while it thaws to prevent the juices from running out of water.
Paillard meat is usually marinated, but it can also be stuffed. When stuffed, the filling is placed on top of the meat, then the meat is rolled up and secured before cooking. It can also be seasoned with spice rubs.
There are many advantages to this cut. Pounding the meat increases the surface area, which not only helps the marinating process, but makes smaller portions appear larger. Plus, the leanness causes the meat to cook quickly, which helps keep it from drying out—the quicker it’s cooked, the less juices are lost.
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