paillard

pail·lard

 (pī-yär′)
n.
A slice of veal or other meat that is pounded until very thin and cooked quickly.

[French paillard, paillarde, probably after the Restaurant Paillard, a celebrated Parisian restaurant of the 19th and early 20th centuries, after its early proprietor M. Paillard, late 19th-century French restaurateur.]

paillard

(paɪˈjɑː)
n
(Cookery) a thin slice of meat
References in periodicals archive ?
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LC/LS YAKITORI CHICKEN PAILLARD with CUCUMBER AVOCADO SALAD SERVES 4/45 MINUTES The Japanese dish chicken yakitori is traditionally made on skewers, but grilling thin chicken breasts instead is even more weeknight-friendly.
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The four speakers tonight are John McDonnell Labour MP, Ross Quinn, President of Wirral TUC, Clara Paillard, Wirral TUC Green Officer, and Liverpool Labour councillor Anna Rothery.
The menu was quite eclectic: pasta aglio and olio, rice, herb grilled chicken paillard and grilled skirt steak.
Paillard is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed.