Escalope

Escalopes farcies

An escalope (also spelled as escallope) 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 tenderer, 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 to 227 g (4–8 oz).

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 US,^[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] originally meaning a shelled nut or mollusk: veau à l'escalope (veal cooked in the style of an escalope).^[5] In those days, an escalope was undoubtedly always veal.

See also

• Cutlet
• Saltimbocca
• Scaloppine
• Wiener Schnitzel

References

Look up escalope in Wiktionary, the free dictionary.

Wikimedia Commons has media related to Schnitzel.

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 "Escalope - Kitchen Dictionary - Food.com". Recipezaar.com. 2014-03-24. Retrieved 2014-08-27. 
3. ↑ "Escalope". Probertencyclopaedia.com. Retrieved 2014-08-27. 
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 "escalope". Everything2.com. 2006-11-02. Retrieved 2014-08-27.