: a piece of beef or veal usually pounded thin and grilled
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Down the street, Chez Fabien is a bistro with all of the French classics: escargot, chicken paillard, steak frites, and croque monsieur.—Amanda Ogle, Travel + Leisure, 18 Jan. 2026 In addition to Starr's recommendation of steak au poivre, other entrees are spaghetti bolognese, duck confit, chicken paillard and a variety of steak frites.—Hadley Hitson, The Tennessean, 21 Aug. 2025 Juicy chicken paillard is topped with sweet pickled peppers, Castelvetrano olives, tomatoes, red onions and crispy prosciutto in a red wine vinaigrette.—Keith Pandolfi, The Enquirer, 15 July 2025 His father, having wolfed down two chicken paillards, paused and began asking Caro questions.—Lily Meyer, The Atlantic, 25 Mar. 2024 Entrees are chicken paillard or steak and frites, and dessert is cheesecake with a berry chocolate glaze or peanut butter chocolate pie.—Sarah Bahari, Dallas News, 28 July 2022 Indeed, Delpique’s chicken paillard calls for heirloom tomatoes, spring mesclun, and cucumbers.—Elise Taylor, Vogue, 15 Apr. 2022
Word History
Etymology
French paillarde, from Paillard, late 19th century French restaurateur