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Cuts

Escalope

escalope

An escalope is a flat, wide slice of meat, such as veal, chicken, or fish, cut on the bias and usually pounded thinner with a mallet. The French word derives from a term meaning shell or thin slice. Because it is thin, it is suitable for quick cooking over high heat.

Where It’s Used

“Cut the veal tenderloin into escalopes and pan-fry them quickly.”

Glossary

Related terms

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É
Karsilastirma

Émincé

Émincé refers to meat or vegetables cut into short, thin slices, and also to sauté-style dishes quickly prepared with ingredients cut this way. The thin cuts help the ingredients cook quickly and evenly. The word derives from a French verb meaning “to slice thinly.”
E
Turev

Escalopine

In Italian cuisine, escalopine refers to small, thin slices of veal, smaller and thinner than an escalope. The term comes from the Italian word scaloppina. The slices are generally coated in flour or breadcrumbs and fried in butter for scaloppine dishes. Although they are smaller than escalope, the same cutting principle is used.
P
Benzer

Paillard

Paillard is a cut prepared by pounding a slice of meat cut from veal, chicken, or turkey breast with a mallet until it spreads into a very thin, wide surface. The pounding process both tenderizes the meat and allows it to cook very quickly on a grill or in a pan.
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