How to Prepare Paillards and Cutlets
Paillards and cutlets are the same thing to me. A piece of boneless poultry that is pounded to the same thickness or (1/4 inch thick) thin. Butterfly chick breasts or turkey to make flattening easier.
Slit the sides of a heavy duty plastic bag. Using a heavy smooth-sided mallet or pounder, pound the pieces to an even thickness. The heavier the tool, the easier it is to do this.