paillard

Place one fish paillard on each plate and set aside.

He has a particular fondness for the paillard of chicken.

The grilled paillard of chicken, at the same price, has no such limitations.

However, the only thing to do was to beg the man to find a date in the near future to fight Paillard to a finish.

Ordering the chicken paillard, she asked, "Can we share one?"

The sauce later surfaced as a garnish for chicken paillard.

Traditionally, there was a difference between, say, an escalope and a paillard.

The best fish sampled was paillard of salmon with basil butter.

And yet whenever I've offered to grill you up some of my classic chicken paillard, you've never turned me down.

At the same time serve everyone with a grilled breast paillard or thicker steak.

I think Paillard is the best restaurant in Paris, don't you ?

A better choice is the paillard of highly peppered tuna set over mixed greens with cilantro.

Chicken paillard with fresh tarragon, though, was dehydrated from overcooking.

Also paired with salad is a pounded thin veal paillard on the bone.

Another dish that sometimes disappoints is grilled chicken paillard.

The veal paillard and a special of grilled salmon are wonderful springtime treats.

Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard.

Grilled paillard of salmon with caramelized cauliflower and herb salad.

Among the choices are excellent steaks and paper-thin paillard de veau.

But chicken paillard, given the same treatment as the grilled shrimp, was a dry earthbound entree.

By contrast, the tuna paillard garnished with arugula was dry and tasteless.

And paillard of salmon was ruined by a cloying black currant butter sauce.

Chicken paillard with basil and cottony out-of-season tomatoes was just acceptable.

Place 1 chicken paillard on each of 4 plates, spooning the glaze on top.

At lunch I am partial to the hamburger and the grilled chicken paillard with a warm bean salad.