“Paillard” is a French culinary term that refers to a piece of boneless meat pounded thin before cooking. This method tenderizes the meat and allows it to cook quickly. This dish is often prepared by dredging the meat in flour prior to sautéing. This gluten-free version skips that step, however.

Time-Saving Tip: Prepare a double or triple batch of the lemon vinaigrette and store the leftover portion in the refrigerator to use throughout the week on salads or as a marinade for other dishes.

Note: You can use any variety of cherry or grape tomatoes for the salad if the multi-colored mini-heirloom tomatoes shown here are unavailable.

Prep time: 15 minutes
Cook time: 5-7 minutes
Serves: 4 Continue reading →