Escalope facts for kids
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Escalopes farcies
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An escalope is a thin piece of boneless meat. It's usually made by pounding the meat with a mallet or rolling pin. This makes the meat flatter and more tender. The thin meat cooks quickly. After being thinned, the meat is often covered in a coating and then fried.
Sometimes, the word escalope is also used for meat-free foods. For example, some vegetarian products are called escalopes. In Australia, thin slices of potato are also sometimes called escalopes or "scallops" when they are battered and fried.
How Big Are Escalopes?
Escalopes used in cooking usually weigh between 110 and 225 grams (about 4 to 8 ounces). This is a common size for a single serving.
Paillard and Scallop
Paillard is an older French cooking word. It means a thin piece of meat that cooks fast. In France, the word escalope is now used more often instead of paillard.
In the United States, this thin cut of meat is sometimes called a "scallop." But be careful! This is not the same as the shellfish called a scallop that lives in the ocean.
Where Did Escalope Come From?
The word escalope first came from France. It started appearing in cooking terms in the late 1600s. Back then, it was a local word in rural northeastern France. It originally meant a shelled nut or a mollusk (like a snail or clam).
When people first used it for food, they would say veau à l'escalope. This meant veal cooked in the style of an escalope. In those early days, an escalope was almost always made from veal.
See also
In Spanish: Escalope para niños
