Escalope
Escalope
Thin, flat piece of meat
An escalope (UK: /ˈɛskəlɒp/ ESK-əl-op, US: /ɪˈskɑːləp, ˈɛskəloʊp/ isk-AH-ləp, ESK-əl-ohp, French: [ɛskalɔp]), also scallop in the US[1] (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet[2][1] or rolling pin[1] or beaten with the handle of a knife, or merely butterflied.[3] The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried.[4] The thinner meat cooks faster with more moisture loss.