Paillard

A paillard is a thin piece of chicken, beef, or veal that is well-seasoned, cooked very rapidly, usually grilled, without fat. ❋ Laurie Burrows Grad (1987)

The final benefit of the paillard is the making of it. ❋ By MARK BITTMAN (2011)

Sometimes called "paillard," they also are great if you want to top them with other ingredients, roll them up and then saute them. ❋ Unknown (2009)

Café des Amis serves "a treasure trove of forgotten dishes," said Mr. Drysdale, with lunchtime favorites including a quiche Florentine made with a traditional custard, chicken paillard with duck-fat croutons and a grilled beef tartine. ❋ Unknown (2011)

Delicious: pea soup; chicken paillard salad; and the Portobello sandwich with parmesan and jalapeño, accompanied by a generous portion of crispy french fries. ❋ Steve Forbes (2010)

A handful of entrees include a decadent Vermont white-cheddar burger topped with thick-cut bacon, raw kale, and a fried hen egg ($18) and a crispy turkey paillard ($17). ❋ Unknown (2011)

Entrees include lasagna ($12), chicken paillard ($13) and pan-seared salmon ($14). ❋ Monica Williams (2011)

Power lunch dishes: Chicken paillard ($24), Cobb salad ($24), omelet ($17) and a "ton of hamachi, shrimp cocktail and oysters," said Ms. Zakarian. ❋ Unknown (2011)

The chicken paillard -- or what was ostensibly chicken paillard -- was just as challenging from a heat-finding standpoint. ❋ Michael Conniff (2011)

The menu consists of French classics like organic chicken paillard, steak frites and a braised short rib, shown here. ❋ Unknown (2010)

The menu consists of reassuring French classics like organic chicken paillard for $24, steak frites for $28 and braised short rib, a succulent bargain as part of the three-course fixed-priced lunch for $26. ❋ Unknown (2010)

" I know for America, that ' s kind of strange, " Mr. Guetta said, over chicken paillard in the lobby of the Standard Hotel on Friday. ❋ Marshall Heyman (2010)

Berendt first traveled to Savannah in the early 1980s, when he realized that he could fly there for a three-day weekend for the price of "a paillard of veal served on a bed of wilted radicchio" in one of New York's trendier restaurants. ❋ Unknown (2007)