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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. Escalope is often breaded and considered the healthy option for diners. [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