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311:(mycoprotein) escalopes, which have a cheese and broccoli sauce encased in bread crumbs. In Australia the term escalope is also applied to potatoes that have been thinly sliced. Potatoes that are thinly sliced, battered, then fried are often called "scallops".
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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:
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238:. The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried. The thinner meat cooks faster with more moisture loss.
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culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, it has been largely replaced by the word
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The typical sizes of an escalope used in the food industry range from 110 to 225 g (4–8 oz).
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523:. Chicago's Restaurant & Entertainment Guide, Inc. Archived from
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The term "escalope" is also applied to meat-free products such as
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571:"Potato cakes v potato scallops: which state is correct?"
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517:"Eat this! Paillard, pounded meat, quick and versatile"
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cooked in the style of an escalope). In those days, an
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234:or beaten with the handle of a knife, or merely
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456:International Dictionary of Food and Cooking
406:. Recipezaar.com. 2014-03-24. Archived from
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431:. Probertencyclopaedia.com. Archived from
404:"Escalope - Kitchen Dictionary - Food.com"
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490:. oxforddictionaries.com. Archived from
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222:in the US (not to be confused with
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515:Zeldes, Leah A. (2010-09-22).
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299:was undoubtedly always veal.
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16:Thin, flat piece of meat
488:"Escalope - definition"
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250:Paillard or scallop
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286:veau à l'escalope
215:[ɛskalɔp]
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43:Alternative names
35:Escalopes farcies
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259:is an older
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242:Common sizes
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622:Meat dishes
329:Food portal
236:butterflied
232:rolling pin
67:Associated
580:2021-04-10
555:2014-08-27
549:"escalope"
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498:2015-11-26
439:2014-08-27
429:"Escalope"
414:2014-08-27
385:References
369:Scaloppine
303:Other uses
575:Good Food
472:27 August
374:Schnitzel
342:Cotoletta
277:The term
616:Category
605:escalope
364:Milanesa
357:Tonkatsu
315:See also
296:escalope
280:escalope
266:escalope
256:Paillard
218:), also
83:escalope
21:Escalope
220:scallop
211:French:
206:-əl-ohp
69:cuisine
46:Scallop
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347:Cutlet
273:Origin
261:French
228:mallet
202:-ləp,
128:-əl-op
62:France
309:Quorn
474:2012
461:ISBN
291:veal
198:isk-
54:Meat
51:Type
230:or
204:ESK
126:ESK
81:An
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