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Escalopes farcies

An escalope (also spelled as escallope) is a piece of boneless meat that has been thinned out using a mallet,[1][2] rolling pin[2] or beaten with the handle of a knife, or merely 'butterflied'.[3] The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss.

Common sizes[edit]

The typical sizes of an escalope used in the food industry range from 113 to 227 g (4–8 oz).

Paillard or scallop[edit]

Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.[4] In France, it has been largely replaced by the word escalope.[4]

The cut is known as "scallop" in the US,[2] not to be confused with the shellfish scallop.


The term escalope originated in France.[2] It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France[5] meaning shell from a nut or snail: veau à l'escalope (veal cooked in the style of an escalope[5]). In those days, an escalope was undoubtedly always veal.

See also[edit]


  1. ^ Charles G. Sinclair (1998). International Dictionary of Food and Cooking. Chicago, Illinois, USA: Fitzroy Dearborn Publishers. p. 190. ISBN 1-57958-057-2. Retrieved 27 August 2012. 
  2. ^ a b c d
  3. ^
  4. ^ a b Zeldes, Leah A. (2010-09-22). "Eat this! Paillard, pounded meat, quick and versatile". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-11-17. 
  5. ^ a b