: a piece of beef or veal usually pounded thin and grilled
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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 Place it on the chicken paillard and top it of with the shavings of parmesan.—Elise Taylor, Vogue, 15 Apr. 2022 Dishes include Mallgren's beloved chicken paillard, which comes infused with Southeast Asian flavors; steak tartare with goma dare, quail egg, fresh wasabi; and local anchovies cured with Madrona lemons, featuring fennel pollen from the on-site garden and DaVero olive oil from the neighboring farm.—Stacey Leasca, Travel + Leisure, 5 Apr. 2022
Word History
Etymology
French paillarde, from Paillard, late 19th century French restaurateur
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