How Do You Spell PAILLARD?

Pronunciation: [pˈe͡ɪlɑːd] (IPA)

The word "paillard" is spelled P-A-I-L-L-A-R-D. In IPA phonetic transcription, it is pronounced as "paɪˈjɑrd". It is a French word that refers to a thin slice of meat that is usually flattened by pounding it with a meat mallet. The word is often used in French cuisine and can be found on menus of French restaurants around the world. Despite its French origin, the word has become a part of the English language and is commonly used to describe a specific cut of meat.

PAILLARD Meaning and Definition

1. Paillard is a culinary term that is used to define a specific cooking technique and a corresponding dish that is prepared using this method. The term has its origins in French cuisine.

   As a cooking technique, paillard refers to the process of taking a piece of meat, typically chicken, beef, veal, or pork, and pounding it flat to create a thin and even thickness. This is usually achieved by placing the piece of meat between two pieces of plastic wrap or parchment paper and using a mallet or a rolling pin to flatten it. By doing so, the meat becomes tenderized, and any connective tissue is broken down, making it more succulent and easier to cook.

   Furthermore, paillard is also used to describe a dish that is prepared by utilizing this cooking technique. These paillard dishes often involve marinating the flattened meat in a mixture of herbs, spices, and sometimes acid such as lemon juice or vinegar, to enhance its flavor. After marinating, the meat is typically quickly grilled, sautéed, or pan-fried on high heat, resulting in a crisp and flavorful outer crust while keeping the meat juicy and tender on the inside.

   The resulting paillard dish can be served on its own, accompanied by a variety of sauces, condiments, or side dishes, or incorporated into other recipes such as salads or sandwiches. Paillard is known for its simplicity and ability to showcase the natural flavors of the meat, making it a popular and versatile cooking technique in many cuisines.

Common Misspellings for PAILLARD

• laillard
• 0aillard
• pzillard
• psillard
• pwillard
• pqillard
• paullard
• pajllard
• pakllard
• paollard
• pa9llard
• pa8llard
• paiklard
• paiplard
• paiolard
• pailkard
• pailpard
• pailoard
• paillzrd
• paillsrd

Etymology of PAILLARD

The word "paillard" originated from French. It comes from the Old French term "paillet", which means "straw". The name originated due to the dish's cooking method. Traditional "paillard" referred to a slice of meat (often beef, veal, or chicken) that was pounded thin and then cooked quickly over straw or hay. The term eventually evolved to refer to any meat that is pounded thin before cooking.