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How to Cook Paillards

From browning the meat to making the sauce, everything comes together in one pan. Do not use a nonstick skillet -- the caramelized bits that stick to the bottom of a regular pan give the sauce depth of flavor. Saute the meat in cooking oil or a mix of butter and oil. Butter imparts a nice, nutty flavor but can burn if not combined with some oil.

Pork Paillards with Sour Cream-Paprika Sauce
Chicken Paillards with Lemon-Butter Sauce
Veal Paillards with Mushroom, Mustard, and Sherry Sauce

Tools and Materials

  • Cooking oil or a mix of butter and oil
  • Wooden spoon
  • Sauce-flavoring ingredients, such as mushrooms and shallots
  • Liquid, such as wine or stock
  • Cold butter

Paillards How-To

1. Browning the meat: saute paillards -- these are veal -- over medium-high heat until browned and cooked through, turning them once. Leave some space between pieces.

2. Adding flavor: remove the meat, and add sauce-flavoring ingredients, such as mushrooms and shallots. Saute, adding oil or butter and reducing heat as necessary.

3. Deglazing the pan: Add liquid, such as wine or stock, and bring to a simmer. Stir with a wooden spoon to release the brown bits from the pan. Reduce liquid by about half.

4. Adding the butter: finish the sauce by swirling cold butter, a little at a time, into the reduced liquid. Return paillards to the pan to warm in the sauce if desired.


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