Paillard
Encyclopedia
Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. Most often it refers to veal
or chicken
, but beef
can be used.
The term is still current in the United States
, but in France, it has been largely replaced by the word escalope
.
Veal
Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
or chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
, but beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
can be used.
The term is still current in the United States
Cuisine of the United States
American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...
, but in France, it has been largely replaced by the word escalope
Escalopes
Escalopes are pieces of boneless meat which have been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or alternative, combined with, or merely 'butterflied'...
.
External links
- Grilled chicken paillard recipe
- 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