Here we are at the fourth, and final, August post for our year-long #KitchenMatrixCookingProject; you can read more about that project here . Wendy of A Day in the Life on the Farm selected our recipes this month and she is wrapping up the month with proteins - fish and chicken. This week, we're focusing on paillards. Paillards are boneless cuts of meat that are pounded flat. I had to look that one up when Wendy picked this. I had never even heard that term before this challenge Here's what everyone else made... An InLinkz Link-up Chicken Pizzetta Paillards So, this isn't one of Bittman's recipes, but his Chicken Parmigiana Paillards got me thinking: what about using pounded chicken as a base for a mini pizza? And, so, my Chicken Pizzetta Paillards were born. So easy. So tasty. I did go a little far off the reservation this week, but I'll definitely be back to try more of his recipes. The Beef Paillards with Capers and Watercress sound...