A paillard is a boneless piece of chicken, veal, or pork that’s been pounded into a thin cutlet for quick cooking. Senior Food Editor/Test Kitchen Manager Jennifer Armentrout gives some tips for pounding out a paillard evenly without tearing the meat.A paillard is a boneless piece of chicken, veal, or pork that’s been pounded into a thin cutlet for quick cooking. Senior Food Editor/Test Kitchen Manager Jennifer Armentrout gives some tips for pounding out a paillard evenly without tearing the meat.