What is another word for paillard?
Pronunciation: [pˈe͡ɪlɑːd] (IPA) 
Paillard is a specific meat preparation technique that refers to the process of pounding the meat to make it thinner before cooking. While there are no exact synonyms for the word paillard, there are a few alternative terms that refer to a similar technique. For instance, you might hear the term "escalope" used to describe thin slices of meat that have been pounded. Another word that is sometimes used interchangeably with paillard is "filet," which also refers to a cut of meat that has been flattened for cooking. Other possible synonyms for paillard might include "cutlet," "veneered meat," or simply "thinly sliced meat".
