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How to Pound a Paillard

Pounding meat or chicken into a thin cutlet helps it cook quickly and evenly

with Jennifer Armentrout

Produced By: Gary Junken

A paillard is a boneless piece of chicken, veal, or pork that's been pounded into a thin cutlet for quick cooking. Senior Food Editor/Test Kitchen Manager Jennifer Armentrout gives some tips for pounding out a paillard evenly without tearing the meat.

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