An escalope is traditionally a piece of boneless meat that has been thinned out using a
mallet
A mallet is a tool used for imparting force on another object, often made of rubber or sometimes wood, that is smaller than a maul or beetle, and usually has a relatively large head. The term is descriptive of the overall size and proport ...
or
rolling pin or beaten with the handle of a knife, or merely
butterflied. 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.
The term escalope is also applied to meat free products such as Quorn (Mycoprotein) Escalopes which have a cheese & broccoli sauce encased in breadcrumbs. 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".
Common sizes
The typical sizes of an escalope used in the food industry range from 110 to 225 g (4–8 oz).
Paillard or scallop
''Paillard'' is an older
French
French (french: français(e), link=no) may refer to:
* Something of, from, or related to France
** French language, which originated in France, and its various dialects and accents
** French people, a nation and ethnic group identified with Franc ...
culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.
In France, it has been largely replaced by the word ''escalope''.
The cut is known as "scallop" in the US,
not to be confused with the shellfish
scallop
Scallop () is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families ...
.
Origin
The term ''escalope'' 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: ''veau à l'escalope'' (
veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
cooked in the style of an escalope).
In those days, an ''escalope'' was undoubtedly always veal.
See also
*
Cutlet
*
Saltimbocca
*
Scaloppine
*
Wiener schnitzel
*
Schnitzel
*
Milanesa
*
Cotoletta
*
Silpancho
Silpancho (original Quechua word: Sillp'anchu) is a popular Bolivian food from the city of Cochabamba. When prepared properly, this tends to be a large and fulfilling meal with a diversity of carbohydrates and fats. It consists of a base layer o ...
References
External links
*
{{Authority control
Meat dishes
