Paillard
From Wikipedia, the free encyclopedia
This article is about a cooking technique. For the French conductor, see Jean-François Paillard.
Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.[1] 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.[1]
[edit] References
- ^ a b Zeldes, Leah A. (2010-09-22). "Eat this! Paillard, pounded meat, quick and versatile". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc.. http://www.diningchicago.com/blog/2010/09/22/eat-this-paillard-pounded-meat-quick-and-versatile/. Retrieved 2010=11-17.
[edit] 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
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