Escalope, the Glossary
An escalope, also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied.[1]
Table of Contents
16 relations: Butterflying, Chicken katsu, Chicken Kiev, Cotoletta, Cutlet, French cuisine, Mallet, Milanesa, Quorn, Rolling pin, Scallop, Scaloppine, Schnitzel, Tonkatsu, Veal, Wiener schnitzel.
Butterflying
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened.
Chicken katsu
Chicken katsu, also known as panko chicken or tori katsu is a Japanese dish of fried chicken made with panko bread crumbs.
See Escalope and Chicken katsu
Chicken Kiev
Chicken Kiev, also known as chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.
Cotoletta
Cotoletta is an Italian form of breaded cutlet made from veal.
Cutlet
Cutlet (derived from French côtelette, côte, "rib") refers to.
French cuisine
French cuisine is the cooking traditions and practices from France.
See Escalope and French cuisine
Mallet
A mallet is a tool used for imparting force on another object, often made of rubber or sometimes wood, that is smaller than a maul or beetle, and usually has a relatively large head.
Milanesa
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.
Quorn
Quorn is a brand of meat substitute products, or the company that makes them.
Rolling pin
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough.
Scallop
Scallop is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops.
Scaloppine
Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) is a type of Italian dish that comes in many forms.
Schnitzel
Schnitzel is a thin slice of meat. Escalope and Schnitzel are meat dishes.
Tonkatsu
is a Japanese dish that consists of a breaded, deep-fried pork cutlet.
Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
Wiener schnitzel
Wiener schnitzel (Wiener Schnitzel, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce.
See Escalope and Wiener schnitzel
References
[1] https://en.wikipedia.org/wiki/Escalope
Also known as Escallope, Escalopes, Paillard.