An escalope (also spelled as escallope) 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 coated and fried.
The typical sizes of an escalope used in the food industry range from 113 to 227 g (4–8 oz).
Paillard or scallop
The term escalope originated in France. It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France originally meaning a shelled nut or mollusk: veau à l'escalope (veal cooked in the style of an escalope). In those days, an escalope was undoubtedly always veal.
|Look up escalope in Wiktionary, the free dictionary.|
|Wikimedia Commons has media related to Schnitzel.|
- 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.
- "Escalope - Kitchen Dictionary - Food.com". Recipezaar.com. 2014-03-24. Retrieved 2014-08-27.
- "Escalope". Probertencyclopaedia.com. Retrieved 2014-08-27.
- "Escalope - definition". oxforddictionaries.com. Retrieved 2015-11-26.
- 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.
- "escalope". Everything2.com. 2006-11-02. Retrieved 2014-08-27.