Escalope

Escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then typically dredged in flour, beaten egg and bread crumbs, and then fried.

Etymology[edit | edit source]

The word escalope originates from the French word escalope, which means "shell". The term is used in French, Danish, Swedish, Italian, German, Dutch, and Hungarian cooking.

Variations[edit | edit source]

There are various types of escalope including:

Veal escalope: A veal escalope is a piece of veal meat that has been thinned out and usually breaded and fried.
Chicken escalope: A chicken escalope is a piece of chicken meat that has been thinned out and usually breaded and fried.
Pork escalope: A pork escalope is a piece of pork meat that has been thinned out and usually breaded and fried.

Paillard[edit | edit source]

A paillard (from French paillard, meaning 'bawdy, wanton') is a piece of meat pounded thin and quickly sautéed or grilled. The term is not commonly used in France, where a cutlet of veal or pork is usually called a côtelette, and a skinless chicken breast a suprême.

Scallop[edit | edit source]

In the culinary arts, the term scallop (also spelled escalope) is used to refer to a thinly sliced cut of meat, such as veal, pork, or chicken, that is pounded thin, breaded, and fried.

See also[edit | edit source]

Escalope Resources
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