- Escalope. The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sautéing on both sides.
- In this article, we will explore the differences between escalope and escalop, and why it’s important to use the correct spelling.
- While the term escalope is French in origin, escalope-style dishes are found in the cuisines of several European countries, particularly Italy and Austria.
- From the simple grilled escalope to its famous Veal Cordon Blue rendition, don’t you think there is an available extreme exotic escalope ensemble?
- Prepare an escalope can be not only from the usual for us sorts of meat (beef, pork or lamb), but also game. Poultry is also no exception.
- An escalope 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...
- escalope — s. m. [Culinária] Carne de lombo cortada transversalmente em fatias não muito grossas e cozinhada, geralmente frita, grelhada ou panada. ‣
- ş. ü. escalope. Geniş Tasarım. İngilizce-Türkçe.
- An escalope is a thin slice of meat without a bone. a thin piece of meat with no bones in it, especially veal (=meat from a young cow) , cooked in hot oil (; SCALLOP).
- Escalope recipes. This is a thin slice of boneless meat, often beaten even thinner for the purposes of quick cooking.