escalope
[ eh-SKAL-ohp; eh-skah-LAWP ]
The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sautéing on both sides. In the United States, this cut is known as "scallop."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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