escalope
{{Short description|Thin, flat piece of meat}}
{{Infobox food
| name =
| image = Escalopes farcies (3396677212).jpg
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| caption = {{lang|fr|Escalopes farcies}}
| alternate_name = Scallop
| type = Meat
| course =
| country = France
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| national_cuisine = French cuisine
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| variations =
| serving_size = 100 g
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An escalope ({{IPAc-en|UK|ˈ|ɛ|s|k|əl|ɒ|p}} {{respell|ESK|əl|op}}, {{IPAc-en|US|ɪ|ˈ|s|k|ɑː|l|ə|p|,_|ˈ|ɛ|s|k|əl|oʊ|p}} {{respell|isk|AH|ləp|,_|ESK|əl|ohp}}, {{IPA|fr|ɛskalɔp|lang}}), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin{{cite web |url=http://www.probertencyclopaedia.com/cgi-bin/res.pl?keyword=Escalope&=0 |title=Escalope |publisher=Probertencyclopaedia.com |accessdate=2014-08-27 |url-status=dead |archiveurl=https://web.archive.org/web/20120402214141/http://www.probertencyclopaedia.com/cgi-bin/res.pl?keyword=Escalope&=0 |archivedate=2012-04-02 }} or beaten with the handle of a knife, or merely butterflied.{{cite web |url=http://www.recipezaar.com/library/getentry.zsp?id=842 |title=Escalope - Kitchen Dictionary - Food.com |publisher=Recipezaar.com |date=2014-03-24 |accessdate=2014-08-27 |archive-date=2020-05-29 |archive-url=https://web.archive.org/web/20200529000204/https://www.food.com/about/escalope-842 |url-status=dead }}{{cite book | title = International Dictionary of Food and Cooking | author= Charles G. Sinclair |publisher = Fitzroy Dearborn Publishers | location= Chicago, Illinois, USA |url = https://books.google.com/books?id=fnveo8cyxKkC&q=Escalopes&pg=PA190 | date = 1998 | page = 190 | isbn = 1-57958-057-2 | accessdate = 27 August 2012 }} The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried.{{cite web |url=http://www.oxforddictionaries.com/definition/english/escalope|archive-url=https://web.archive.org/web/20120709060418/http://oxforddictionaries.com/definition/english/escalope|url-status=dead|archive-date=July 9, 2012|title=Escalope - definition |publisher=oxforddictionaries.com |date= |accessdate=2015-11-26}} The thinner meat cooks faster with more moisture loss.
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
{{lang|fr|Paillard}} is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.{{cite web | last = Zeldes | first = Leah A. | authorlink = | title = Eat this! Paillard, pounded meat, quick and versatile | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = 2010-09-22 | url = http://www.diningchicago.com/blog/2010/09/22/eat-this-paillard-pounded-meat-quick-and-versatile/ | doi = | accessdate = 2010-11-17 | archive-date = 2012-03-21 | archive-url = https://web.archive.org/web/20120321005654/http://www.diningchicago.com/blog/2010/09/22/eat-this-paillard-pounded-meat-quick-and-versatile/ | url-status = dead }} In France, it has been largely replaced by the word {{lang|fr|escalope}}.
Origin
The term {{lang|fr|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,{{cite web|url=http://www.everything2.org/title/escalope |title=escalope |publisher=Everything2.com |date=2006-11-02 |accessdate=2014-08-27}} originally meaning a shelled nut or mollusk: {{lang|fr|veau à l'escalope}} (veal cooked in the style of an escalope). In those days, an {{lang|fr|escalope}} was undoubtedly always veal.{{citation needed|reason='undoubtedly always' requires substantiation|date=November 2014}}
Other uses
The term "escalope" is also applied to meat-free products such as Quorn (mycoprotein) escalopes, which have a cheese and broccoli sauce encased in bread crumbs. 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".{{Cite web|last=Cornish|first=Richard|date=2015-03-24|title=Potato cakes v potato scallops: which state is correct?|url=https://www.goodfood.com.au/recipes/potato-cakes-v-potato-scallops-which-state-is-correct-20150323-13zysq|access-date=2021-04-10|website=Good Food|language=en-au}}
See also
{{Portal|Food}}
References
{{Reflist}}