Paillard is a fancy-sounding word for a very easy cooking technique that transforms thick cuts of meat into thinner pieces. This recipe is surprisingly flexible—use boneless chicken instead of pork, swap in zucchini for the yellow squash, or substitute arugula for the spring mix. Keep a bottle of the easy 4-ingredient dressing in your refrigerator to use on all your summer salads.

Robin Bashinsky


Credit: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Whisk together first 4 ingredients, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper; let stand 5 minutes. Slowly whisk in 1⁄4 cup of the oil; set aside.

  • Cut pork into 8 (1 1⁄2-inch-thick) slices. Place slices in 1 layer, cut side up, between 2 sheets of plastic wrap. Flatten to 1⁄4-inch thickness, using flat side of a meat mallet. Place flour in a shallow dish. Dredge slices, 1 at a time, in flour, shaking off excess.

  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Cook 4 pork paillards in hot oil until browned on 1 side, 2 minutes. Flip, and cook 1 more minute. Remove from skillet; cover to keep warm. Repeat with remaining oil and pork. Sprinkle with remaining 3⁄4 teaspoon salt and 1⁄2 teaspoon pepper.

  • Combine lettuces, squash, tomatoes, and basil in a large bowl. Whisk dressing to combine. Add to salad; toss gently to coat. Serve salad alongside pork.

Chef's Notes

How to Paillard:
Slice it — Start with a boneless, skinless protein (chicken, beef, or pork) about 1 1/2 to 2 inches thick. If it is bigger, slice lengthwise or into sections. Place between two pieces of plastic wrap.

2. Pound it — Using the flat side of a meat mallet, strike the meat evenly until the entire piece is about 1/8 to 1/4 inch thick. Remove and discard the plastic wrap. Season with salt and pepper on both sides, and cook in a hot oiled skillet.