Escalop: meaning, definitions and examples
๐ฝ๏ธ
escalop
[ หeskษหlรคp ]
cooking term
An escalop refers to a thin slice of meat, typically veal or chicken, that is usually breaded and fried. It is often served with various sauces or sides. The term may also refer to a method of preparation where the meat is flattened and cooked quickly over high heat. This technique allows for the meat to cook evenly and maintain tenderness, making it a favored choice in many cuisines.
Synonyms
cutlet, fillet, thinner slice.
Examples of usage
- I ordered a veal escalop at the restaurant.
- For dinner, I made a chicken escalop with lemon sauce.
- The escalop was crispy and delicious.
- She prefers escalops over thicker cuts of meat.
Translations
Translations of the word "escalop" in other languages:
๐ต๐น escalope
๐ฎ๐ณ เคธเฅเคเฅเคฒเคช
๐ฉ๐ช Schnitzel
๐ฎ๐ฉ escalop
๐บ๐ฆ ะตัะบะฐะปะพะฟ
๐ต๐ฑ escalop
๐ฏ๐ต ใจในใซใญใใ
๐ซ๐ท escalope
๐ช๐ธ escalope
๐น๐ท escalop
๐ฐ๐ท ์์ค์นผ๋กํ
๐ธ๐ฆ ุฅุณูุงููุจ
๐จ๐ฟ escalope
๐ธ๐ฐ escalope
๐จ๐ณ ่็
๐ธ๐ฎ escalop
๐ฎ๐ธ escalop
๐ฐ๐ฟ ััะบะฐะปะพะฟ
๐ฌ๐ช แแกแแแแแแ
๐ฆ๐ฟ eskalop
๐ฒ๐ฝ escalope
Etymology
The term 'escalop' originates from the French word 'escalope', which means 'thin slice'. It is derived from the verb 'escaler', which means 'to scale' or 'to cut'. This culinary term became popular in the 18th century, as chefs began to emphasize presentation and technique in their cooking practices. The method of preparing escalops is thought to have roots in traditional French cuisine, which often involves careful preparation and pairing of flavors. Over time, the concept of the escalop spread to other culinary traditions, adapting the basic idea to fit various cultures and ingredients, such as pork, fish, or vegetables. Thus, escalops have become a staple in many kitchens around the world.