This is great lunch dish for any occasion. Everyone loves a good paillard, which is just a fancy French term for a piece of meat (usually chicken or veal) that has been pounded thin and cooked quickly ...

The simplest recipes are oftentimes the best. It is endlessly rewarding when you can create something so delicious with only a few ingredients and minimal effort — that’s the case for this recipe for ...

Searching for easter recipes? Allow Vogue to share one from the beloved restaurant at The Carlyle, Dowling’s: "I'm French, so a classic chicken paillard on Easter Sunday is my ideal dish to prepare ...

BACK in the ‘80s, a Paris chef came up with one of the smartest ideas for cooking meat ever devised. He cut veal thin and pounded it even thinner to make it as tender as possible, then seared it so ...