Escalopes

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Escalopes farcies

Escalopes (also spelled as escallopes) are pieces of boneless meat which have 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, while the thinner meat cooks faster with less moisture loss.

Common sizes

The typical sizes of an escalope used in the food industry range from 113 – 227 grams (4oz – 8oz).

Paillard or scallop

Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.[4] In France, it has been largely replaced by the word escalope.[4]

The cut is known as “scallop” in the USA,[2] not to be confused with the shellfish scallop.

Origin

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[5] meaning shell from a nut or snail: veau à l'escalope (veal cooked in the style of an escalope[5]). In those days, an escalope was undoubtedly always veal.

See also

References

  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. ↑ 2.0 2.1 2.2 2.3 http://www.recipezaar.com/library/getentry.zsp?id=842
  3. ↑ http://www.probertencyclopaedia.com/cgi-bin/res.pl?keyword=Escalope&=0
  4. ↑ 4.0 4.1 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. 
  5. ↑ 5.0 5.1 http://www.everything2.org/title/escalope
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