Escalopes (also spelled as escallopes) are pieces of boneless meat which have been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely 'butterflied'. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss.
The typical sizes of an escalope used in the food industry range from 113 – 227 grams (4oz – 8oz).
Paillard or scallop
Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, it has been largely replaced by the word escalope.
The cut is known as “scallop” in the USA, not to be confused with the shellfish scallop.
The term 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 meaning shell from a nut or snail: veau à l'escalope (veal cooked in the style of an escalope). In those days, an escalope was undoubtedly always veal.