The typical sizes of an escalope used in the food industry range from 110 to 225 g (4–8 oz).
Paillard or scallopedit
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]
Originedit
The term escalope originated in France.[1] 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]
Other usesedit
The term "escalope" is also applied to meat-free products such as Quorn (mycoprotein) escalopes, which have a cheese and broccoli sauce encased in bread crumbs. In Australia the term escalope is also applied to potatoes that have been thinly sliced. Potatoes that are thinly sliced, battered, then fried are often called "scallops".[7]
^ abcd. Recipezaar.com. 2014-03-24. Archived from the original on 2020-05-29. Retrieved 2014-08-27.
^Charles G. Sinclair (1998). International Dictionary of Food and Cooking. Chicago, Illinois, USA: Fitzroy Dearborn Publishers. p. 190. ISBN1-57958-057-2. Retrieved 27 August 2012.
^. Probertencyclopaedia.com. Archived from the original on 2012-04-02. Retrieved 2014-08-27.
^. oxforddictionaries.com. Archived from the original on July 9, 2012. Retrieved 2015-11-26.
^ abZeldes, Leah A. (2010-09-22). . Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 2012-03-21. Retrieved 2010-11-17.
^Cornish, Richard (2015-03-24). "Potato cakes v potato scallops: which state is correct?". Good Food. Retrieved 2021-04-10.
External linksedit
The dictionary definition of escalope at Wiktionary
January 01, 1970
escalope, escalope, ɑː, ləp, french, ɛskalɔp, also, scallop, confused, with, shellfish, traditionally, piece, boneless, meat, that, been, thinned, using, mallet, rolling, beaten, with, handle, knife, merely, butterflied, mallet, breaks, down, fibres, meat, mak. An escalope UK ˈ ɛ s k el ɒ p ESK el op US ɪ ˈ s k ɑː l e p ˈ ɛ s k el oʊ p isk AH lep ESK el 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 EscalopeEscalopes farciesAlternative namesScallopTypeMeatPlace of originFranceAssociated cuisineFrench cuisine Contents 1 Common sizes 2 Paillard or scallop 3 Origin 4 Other uses 5 See also 6 References 7 External linksCommon sizes editThe typical sizes of an escalope used in the food industry range from 110 to 225 g 4 8 oz Paillard or scallop editPaillard 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 Origin editThe term escalope originated in France 1 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 a l escalope veal cooked in the style of an escalope 6 In those days an escalope was undoubtedly always veal citation needed Other uses editThe term escalope is also applied to meat free products such as Quorn mycoprotein escalopes which have a cheese and broccoli sauce encased in bread crumbs In Australia the term escalope is also applied to potatoes that have been thinly sliced Potatoes that are thinly sliced battered then fried are often called scallops 7 See also edit nbsp Food portal Chicken Kiev Cotoletta Cutlet Chicken katsu Tonkatsu Milanesa Scaloppine Schnitzel Wiener schnitzelReferences edit a b c d Escalope Kitchen Dictionary Food com Recipezaar com 2014 03 24 Archived from the original on 2020 05 29 Retrieved 2014 08 27 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 Escalope Probertencyclopaedia com Archived from the original on 2012 04 02 Retrieved 2014 08 27 Escalope definition oxforddictionaries com Archived from the original on July 9 2012 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 amp Entertainment Guide Inc Archived from the original on 2012 03 21 Retrieved 2010 11 17 a b escalope Everything2 com 2006 11 02 Retrieved 2014 08 27 Cornish Richard 2015 03 24 Potato cakes v potato scallops which state is correct Good Food Retrieved 2021 04 10 External links edit nbsp The dictionary definition of escalope at Wiktionary Retrieved from https en wikipedia org w index php title Escalope amp oldid 1213827572 Paillard or scallop, wikipedia, wiki, book, books, library,
