Pork Paillards with Lemony Squash Salad
How to Paillard:
1. 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.