What are paillalards?

paillardy are thin slices of meat that were pounded to secrete them before cooking. Because the Paillard are so thin, they cook very quickly and keep their tender texture and natural juices. Many cultures have a version of paillard in their culinary traditions, and you can also hear the paillards simply referred to as "chops", although in fact the term "chop" can be used in several ways. It is also possible to use some vegetables to make paillard. For example, the celery root can behave similarly to meat when it is cut into thin and ordered. Chicken, beef, pork and veal are the most popular options, although it is certainly possible to use turkey and duck, along with more exotic masses, from buffalo to EM. The cut is taken from different areas of the body depending on the animal involved; Many butchers recommend a cut that is already tender.

Some bakers sell slices that have already been cut, although it was not said for the production of paillard. In other cases, if youSeconds can buy cuts such as breasts and shoulders, and thin cut at home before driving them. For chefs who choose to do it, it is good to cool the meat first, making it easier to handle and a very sharp knife is needed to stretch the meat smoothly and create relatively even paillard.

As soon as the meat is sliced, it can be pounded by defining meat or wooden malt. Because of hygiene, most cooks like meat sandwiches between parchment layers or clean kitchen towels for pounding, reducing the risk of contamination and keeping the kitchen tidy. During the pounding process, the meat is made even thinner and softer, although the meat should not be so hard that holes appear.

after paillardechbyly, they can be cooked as it is in the pan or on the grill, or can be confiscated for cooking. In order to be very basic bread, the meat can be mined in flour, followed byBy immersing in lightly beaten eggs and then roll into the crumbs of bread. The roasted and coated paillardy go very well with the lap of the lemon, by the way.