Escalope
Thin, flat piece of meat / From Wikipedia, the free encyclopedia
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An escalope (UK: /ˈɛskəlɒp/ ESK-əl-op, US: /ɪˈskɑːləp, ˈɛskəloʊp/ isk-AH-ləp, ESK-əl-ohp, French: [ɛskalɔp]), also scallop in the US[1] (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet[2][1] or rolling pin[1] or beaten with the handle of a knife, or merely butterflied.[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.
Quick Facts Alternative names, Type ...
Alternative names | Scallop |
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Type | Meat |
Place of origin | France |
Associated cuisine | French cuisine |
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