What is paillard?

paillard is a type of thin, usually pound cut of meat. Although this cut can be made of any meat, it is most often used with chicken or veal. It is always boned and is popular for uneven cuts that can be balanced by pounding them. Recipes using paillard are very diverse, but the cut is particularly good for grilling and burning, because thin portions cook very quickly. Its use began in the 19th century in the 19th century, but since then it has been replaced in France with the term escalope . However, Paillard is still the current term in the United States. However, if they are not available, the cut can be made using shoulder or leg meat for veal or breast meat for poultry. Pork or beef leg or lumbar leg can also be made of paillard's cut.

To create a paillard cut, the meat is placed between two leaves of wax paper or in a small plastic sandwich bag. Then a meat sedentary, a mallet or just something robust is used to pound meatand easy to grasp, such as a thin can of vegetables or spices. Make sure that the meat is, even if it is pounded and not breaking or tearing. For particularly strong cuts such as chicken breasts, breasts are usually a butterfly or similar.

If plastic bags are used as soon as the meat is pounded, it can be simply placed in the freezer until it is ready for use. Since the cut is so thin, the meat thaws quickly as it runs under cold water. The meat should be left in a sandwich bag as it thaws to prevent the juices from being exhausted.

Paillard meat is usually marinated, but can also be stuffed. When filling, the stuffing is placed on the upper part of the meat, then the meat is rolled by cooking. It can also be flavored with spices.

has several advantages for this cut. The pounding of the meat increases the surface area, which not only helps the marinating process, but increases smaller parts of the larger. Plus, thinness meansThat the meat cooks quickly, which helps to prevent it from drying out - the faster it is cooked, the less juices are lost.