Pork Paillards with Lemony Squash Salad
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.
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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.