Deletion of Chicken Paillard

Comment: and improve. While I wholeheartedly agree with both the above editors that the article currently is little more than a recipe, this is a pretty famous dish and warrants an article. I didn't really have time to do a more in-depth search, but even a cursory one reveals hundreds of hits on news and books. On the first page of the news search you have https://www.nytimes.com/2016/08/10/dining/chicken-paillard-21-club.html this article from the NY Times, although most articles are simply different ways of preparing the dish. I'd like to see more of a development of the history of the dish. While there doesn't seem to be in-depth sourcing that can be a quick fix for that, there are articles like http://www.gastronomersguide.com/2010/01/grilled-chicken-paillard-with-gremolata.html this in ''Gastronomer's Guide'' which could be used as a means for building that history, even though it's a brief mention, as well as http://articles.chicagotribune.com/2014-05-08/lifestyle/sns-201405081430--tms--foodstylts--v-b20140508-20140508_1_chicken-thighs-chicken-breasts-chicken-skin-side this article from the ''Chicago Tribune''. Appears to meet 
Stance: keep
Cited policy: Wikipedia:Notability (WP:GNG)

Comment: this is classic .  If this were in fact a ''pretty famous dish'' it would have more non-cookbook sources. Compare the article at Melba toast. "Chicken palliard" might be entitled to a mention in a sentence in the section Escalope#Paillard or scallop
Stance: delete
Cited policy: Wikipedia:What Wikipedia is not (WP:NOTCOOKBOOK)