Cooking up scrumptious paillards with Matt Lauer on The Today Show
I have always enjoyed cooking paillards. Paillard is a culinary term used to describe cuts of meat that are thinly sliced and lightly pounded to make them even thinner. The meat is then quickly cooked, either by sautéing or grilling. In the January issue of my magazine, Martha Stewart Living, there are some really delicious recipes for fast and elegant meals using chicken, pork, and veal paillards. You can purchase thin cuts of meat in many grocery stores, but you will save money if you buy larger pieces and pound them out yourself. This week on the Today show, I showed Matt Lauer just how easy, fast, and delectable these recipes are. If you want to impress your family and friends with a pretty amazing meal, check out Dinner in no Time Flat in the January issue.
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- This is the Chicken Paillalrd with Lemon Butter Sauce served on a bed of baby spinach.
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- Posing for a pre-show lighting check
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- Here I am in the Today show kitchen with the always friendly Matt Lauer.
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- The paillards are sauteed in a little oil. Here I used grape seed oil because it has a high smoke point.
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- Here I am demonstrating how easy it is to slice and pound your own paillards between a sheet of plastic wrap.
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- When the meat is cooked through and removed from the skillet, a gravy is made.
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- For the pork, I combined white wine, broth, seasonings, and a bit of sour cream.
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- The Pork Paillard with Sour Cream Paprika Sauce served on rotini pasta
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- The Veal Paillard is served with Mushroom, Mustard, and Sherry Sauce along side really delicious fries.
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