escalope

[ es-kuh-lohp; French es-ka-lawp ]

noun

, French Cooking.

, plural es·ca·lopes [es-k, uh, -, lohps, es-k, a, -, lawp].

1. scallop ( def 5 ).
2. a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with breadcrumbs.

escalope

/ ˈɛskəˌlɒp /

noun

1. a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce

Word History and Origins

Origin of escalope¹

First recorded in 1600–10; from French; escallop; relation of the sense “thin slice” to the Old French meaning “shell (of a nut, snail, etc.)” is uncertain

Word History and Origins

Origin of escalope¹

C19: from Old French: shell

Example Sentences

The new draft decree, which only applies to products made and sold in France, bans a list of 21 meat names to describe protein-based products, including "steak", "escalope", "spare ribs", "ham" or "butcher".

From Reuters

"We expected prices to drop. But look, the price of a kilogram of escalope rose from 15 dinars to 19 dinars," she said at a market in the Ibn Khaldoun district of the capital.

From Reuters

It was hosted by Marcel Boulestin, a French chef and restaurateur, who created a five-episode series during which he demonstrated how to cook five different dishes, including an omelet, filet de sole Murat, escalope de veau Choisy, a salad and crêpes flambées.

From Salon

And steak, schnitzel, wurst, hamburger, escalope and sausage would all be prohibited from use too, unless the product being sold were to contain meat.

From BBC

Once the train had jolted out of Moscow, I slid into a red booth and tucked into a slightly faggy-tasting pork escalope draped in dill.

From The Guardian