Paillard | Definition of Paillard by Merriam-Webster
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Paillard definition, a scallop, especially of veal or chicken, that is pounded flat and grilled or sautéed quickly. See more.
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Nov 14, 2016 . Preheat the oven to 200 degrees F. Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces …
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Define Paillard. Paillard synonyms, Paillard pronunciation, Paillard translation, English dictionary definition of Paillard. n. A slice of veal or other meat that is pounded until very thin and cooked quickly.
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May 16, 2015 . Get Chicken Paillard Recipe from Food Network. Deselect All. 4 small whole chicken breasts or 2 large* Extra-virgin olive oil, for drizzling, plus 2 tablespoons
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Jul 10, 2019 . Pairs well with a dry white wine. For a more colorful dish, use multi-colored tomatoes. Use grape tomatoes instead of cherry tomatoes, if desired. Substitute …
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Chicken Paillard is a quick and easy method to cook chicken. Every time I make it, I’m reminded that I should do it way more often! The term “Paillard” is an old-school French culinary method used to flatten or butterfly a boneless piece of meat.
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Mar 15, 2012 . The French term "Paillard" may sound fancy, but it just refers to the flattened meat. You can find thin cuts at some grocery stores, but you will save money by buying larger pieces and pounding them out yourself. Sauces that are a cinch to vary …
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An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. But the thinner meat cooks faster with more moisture loss. The meat is then coated and fried. The term escalope is also applied to meat free products such as Quorn (Mycoprotei…
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Bolex International S. A. is a Swiss manufacturer of motion picture cameras based in Yverdon located in Canton of Vaud. The most notable products of which are in the 16 mm and Super 16 mm formats. Originally Bol, the company was founded by Charles Haccius and Jacques Bogopolsky(a.k.a. Bolsey or Boolsky) in 1925. Bolex is derived from Bogopolsky′s name. In 1923 he presented the Cinégraphe Bol at the Geneva f…
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Paillard cooking information, facts and recipes. An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or …
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Paillard. Claimed. Save. Share. 3,145 reviews #1 of 17 Bakeries in Quebec City $ Bakeries French Canadian. 1097, rue Saint-Jean, Vieux-Quebec, Quebec City, Quebec G1R 1S3 Canada +1 418-692-1221 Website. Open now : 07:00 AM - 6:00 PM.
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Paillard definition: a thin slice of meat | Meaning, pronunciation, translations and examples
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Paillard is known for its beautiful Maestrophone range of gramophones from its iconic Maestrophone Stirling engine hot air model to tiny-portable models. Paillard produced so many different models of gramophones. Their catalogues are jam packed with an array of gramophone parts and a mind boggles variety of motors. These are just motors branded ...
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Make the lemon chicken Paillard sauce! This is a classic French pan sauce—creamy, buttery, simple. Sauté shallot, then add garlic, lemon juice and chicken stock. Simmer until the sauce reduces by half. Stir in more cold butter and simmer just until it has melted. Add lemon zest and chives.
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What does Paillard mean? A slice of veal or other meat that is pounded until very thin and cooked quickly. (noun)
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Paillard adj adjectif: modifie un nom. Il est généralement placé après le nom et s'accorde avec le nom (ex : un ballon bleu, une balle bleue). En général, seule la forme au masculin singulier est donnée. Pour former le féminin, on ajoute "e" (ex : petit > petite) et pour former le pluriel, on ajoute "s" (ex : …
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Definition of Paillard. : a piece of beef or veal usually pounded thin and grilled.
Preparing Paillards is one such method: Pound out a piece of chicken, pork, or veal. Cook it in a flash, and make a savory sauce right in the same pan. The French term "Paillard" may sound fancy, but it just refers to the flattened meat.
Allow me to propose an alternative -- a dish that's simultaneously light and refreshing and substantial: chicken Paillard. Paillard is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed. Dictionary browser ?
Paillard definition, a scallop, especially of veal or chicken, that is pounded flat and grilled or sautéed quickly. See more.