Food: Paillard, Definition

Pronounced "pie-yar", a paillard refers to a boneless cut of meat that's been pounded flat, then cooked rapidly. Traditionally, paillard was used to refer to a piece of veal or chicken that had been flattened, then grilled or sautéed. Today, the term is used more loosely and can refer to chicken, veal, beef, or pork that's been pounded and then cooked in any manner, from baked to fried.