Paillards (pronounced pie-YARDS) are thinly pounded pieces of meat, usually chicken or veal, which are coated in flour and spices and quickly sautéed.

1. Place chicken breasts between two sheets of plastic wrap. Pound gently, starting at the middle and working out, until the breasts are about ⅓-inch thick. Sprinkle with salt and pepper.

2. In shallow bowl, combine egg, Tabasco sauce, and water and mix well to blend. On shallow plate, combine flour, chili powder, cayenne pepper, and cornmeal. Dip paillards, one at a time, into egg mixture, then into flour mixture to coat.

3. Heat a large skillet over medium-high heat. Add butter and heat until sizzling. Add chicken pieces, two at a time, and cook for 2 minutes. Turn and cook for 2 to 4 minutes longer, until chicken is just done:165°F on an instant-read thermometer. Remove to serving platter and cover with foil to keep warm while you cook the other two paillards. Serve immediately.