What is another word for paillards?
Pronunciation: [pˈe͡ɪlɑːdz] (IPA) 
Paillards are thinly sliced pieces of meat that are typically sauteed or grilled. There are a variety of synonyms that can be used to refer to this type of dish, including cutlets, medallions, and fillets. Cutlets are pieces of meat that have been sliced from a larger cut, while medallions are small, circular pieces of meat. Fillets are similar to cutlets but tend to be slightly thinner and longer in shape. Other synonyms for paillards include escalopes, scallops, and schnitzels. Ultimately, these different terms all refer to the same basic concept of thinly sliced pieces of meat that are easy to cook and exceptionally flavorful when properly prepared.
