1. a thin slice of meat, especially veal or chicken, that has been pounded flat
Usage: culinary

Examples

• The chef prepared a delicious veal paillard with lemon and herbs.
• She ordered the chicken paillard, which was served with a light salad.
• The paillard was perfectly tender after being pounded thin.
• He learned to make paillard by flattening the meat with a mallet.
• The restaurant’s signature paillard was grilled to perfection.
• She seasoned the paillard with salt and pepper before cooking.