Escalope

Escalope
Escalopes farcies
Alternative namesScallop
TypeMeat
Place of originFrance
Associated cuisineFrench cuisine

An escalope (UK: /ˈɛskəlɒp/ ESK-əl-op, US: /ɪˈskɑːləp, ˈɛskəloʊp/ isk-AH-ləp, ESK-əl-ohp, French: [ɛskalɔp]), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin[1][2] or beaten with the handle of a knife, or merely butterflied.[1][3] The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried.[4] The thinner meat cooks faster with more moisture loss.

  1. ^ a b "Escalope - Kitchen Dictionary - Food.com". Recipezaar.com. 2014-03-24. Archived from the original on 2020-05-29. Retrieved 2014-08-27.
  2. ^ "Escalope". Probertencyclopaedia.com. Archived from the original on 2012-04-02. Retrieved 2014-08-27.
  3. ^ Charles G. Sinclair (1998). International Dictionary of Food and Cooking. Chicago, Illinois, USA: Fitzroy Dearborn Publishers. p. 190. ISBN 1-57958-057-2. Retrieved 27 August 2012.
  4. ^ "Escalope - definition". oxforddictionaries.com. Archived from the original on July 9, 2012. Retrieved 2015-11-26.