Escalope: Difference between revisions
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An '''escalope''' is a piece of boneless meat that has been thinned out using a [[mallet]]<ref>{{cite book | title = International Dictionary of Food and Cooking | author= Charles G. Sinclair |publisher = Fitzroy Dearborn Publishers | location= Chicago, Illinois, USA |url = https://books.google.com/books?id=fnveo8cyxKkC&q=Escalopes&pg=PA190 | date = 1998 | page = 190 | isbn = 1-57958-057-2 | accessdate = 27 August 2012 }}</ref><ref name="main">{{cite web|url=http://www.recipezaar.com/library/getentry.zsp?id=842 |title=Escalope - Kitchen Dictionary - Food.com |publisher=Recipezaar.com |date=2014-03-24 |accessdate=2014-08-27}}</ref> or [[rolling pin]]<ref name="main"/> or beaten with the handle of a knife, or merely [[butterflying|butterflied]].<ref>{{cite web |url=http://www.probertencyclopaedia.com/cgi-bin/res.pl?keyword=Escalope&=0 |title=Escalope |publisher=Probertencyclopaedia.com |accessdate=2014-08-27 |url-status=dead |archiveurl=https://web.archive.org/web/20120402214141/http://www.probertencyclopaedia.com/cgi-bin/res.pl?keyword=Escalope&=0 |archivedate=2012-04-02 }}</ref> The mallet breaks down the fibers in the meat, making it more tender. But the thinner meat cooks faster with more moisture loss. The meat is then coated and fried.<ref>{{cite web |url=http://www.oxforddictionaries.com/definition/english/escalope|title=Escalope - definition |publisher=oxforddictionaries.com |date= |accessdate=2015-11-26}}</ref> |
An '''escalope''' is a piece of boneless meat that has been thinned out using a [[mallet]]<ref>{{cite book | title = International Dictionary of Food and Cooking | author= Charles G. Sinclair |publisher = Fitzroy Dearborn Publishers | location= Chicago, Illinois, USA |url = https://books.google.com/books?id=fnveo8cyxKkC&q=Escalopes&pg=PA190 | date = 1998 | page = 190 | isbn = 1-57958-057-2 | accessdate = 27 August 2012 }}</ref><ref name="main">{{cite web|url=http://www.recipezaar.com/library/getentry.zsp?id=842 |title=Escalope - Kitchen Dictionary - Food.com |publisher=Recipezaar.com |date=2014-03-24 |accessdate=2014-08-27}}</ref> or [[rolling pin]]<ref name="main"/> or beaten with the handle of a knife, or merely [[butterflying|butterflied]].<ref>{{cite web |url=http://www.probertencyclopaedia.com/cgi-bin/res.pl?keyword=Escalope&=0 |title=Escalope |publisher=Probertencyclopaedia.com |accessdate=2014-08-27 |url-status=dead |archiveurl=https://web.archive.org/web/20120402214141/http://www.probertencyclopaedia.com/cgi-bin/res.pl?keyword=Escalope&=0 |archivedate=2012-04-02 }}</ref> The mallet breaks down the fibers in the meat, making it more tender. But the thinner meat cooks faster with more moisture loss. The meat is then coated and fried.<ref>{{cite web |url=http://www.oxforddictionaries.com/definition/english/escalope|title=Escalope - definition |publisher=oxforddictionaries.com |date= |accessdate=2015-11-26}}</ref> |
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The term escalope is also applied to potatoes that have been thinly sliced. Potatoes prepared in this manner are often called "scallops" |
The term escalope is also applied to potatoes that have been thinly sliced. Potatoes prepared in this manner are often called "scallops" |
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== Common sizes == |
== Common sizes == |
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== See also == |
== See also == |
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== References == |
== References == |
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== External links == |
== External links == |
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[[Category:Meat dishes]] |
[[Category:Meat dishes]] |
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Revision as of 17:50, 2 March 2021
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An escalope is a piece of boneless meat that has been thinned out using a mallet[1][2] or rolling pin[2] or beaten with the handle of a knife, or merely butterflied.[3] The mallet breaks down the fibers in the meat, making it more tender. But the thinner meat cooks faster with more moisture loss. The meat is then coated and fried.[4]
The term escalope is also applied to potatoes that have been thinly sliced. Potatoes prepared in this manner are often called "scallops"
Common sizes
The typical sizes of an escalope used in the food industry range from 110 to 225 g (4–8 oz).
Paillard or scallop
Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.[5] In France, it has been largely replaced by the word escalope.[5]
The cut is known as "scallop" in the US,[2] not to be confused with the shellfish scallop.
Origin
The term escalope originated in France.[2] It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France[6] originally meaning a shelled nut or mollusk: veau à l'escalope (veal cooked in the style of an escalope).[6] In those days, an escalope was undoubtedly always veal.[citation needed]
See also
References
- ^ Charles G. Sinclair (1998). International Dictionary of Food and Cooking. Chicago, Illinois, USA: Fitzroy Dearborn Publishers. p. 190. ISBN 1-57958-057-2. Retrieved 27 August 2012.
- ^ a b c d "Escalope - Kitchen Dictionary - Food.com". Recipezaar.com. 2014-03-24. Retrieved 2014-08-27.
- ^ "Escalope". Probertencyclopaedia.com. Archived from the original on 2012-04-02. Retrieved 2014-08-27.
- ^ "Escalope - definition". oxforddictionaries.com. Retrieved 2015-11-26.
- ^ a b Zeldes, Leah A. (2010-09-22). "Eat this! Paillard, pounded meat, quick and versatile". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-11-17.
- ^ a b "escalope". Everything2.com. 2006-11-02. Retrieved 2014-08-27.
External links
The dictionary definition of escalope at Wiktionary
