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Escalopes farcies (3396677212).jpg
Escalopes farcies

An escalope is a piece of boneless meat that has been thinned out using a mallet,[1][2] rolling pin[2] or beaten with the handle of a knife, or merely butterflied.[3] The mallet breaks down the fibers in the meat, making it more tender. But the thinner meat cooks faster with more moisture loss. The meat is then coated and fried.[4]

Common sizes[edit]

The typical sizes of an escalope used in the food industry range from 110 to 225 g (4–8 oz).

Paillard or scallop[edit]

Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.[5] In France, it has been largely replaced by the word escalope.[5]

The cut is known as "scallop" in the US,[2] not to be confused with the shellfish scallop.


The term escalope originated in France.[2] It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France[6] originally meaning a shelled nut or mollusk: veau à l'escalope (veal cooked in the style of an escalope).[6] In those days, an escalope was undoubtedly always veal.[citation needed]

See also[edit]


  1. ^ 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.
  2. ^ a b c d "Escalope - Kitchen Dictionary -". 2014-03-24. Retrieved 2014-08-27.
  3. ^ "Escalope". Archived from the original on 2012-04-02. Retrieved 2014-08-27.
  4. ^ "Escalope - definition". Retrieved 2015-11-26.
  5. ^ a b Zeldes, Leah A. (2010-09-22). "Eat this! Paillard, pounded meat, quick and versatile". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-11-17.
  6. ^ a b "escalope". 2006-11-02. Retrieved 2014-08-27.

External links[edit]

  • The dictionary definition of escalope at Wiktionary
  • Media related to Schnitzel at Wikimedia Commons