Escalop: meaning, definitions and examples

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escalop

 

[ หˆeskษ™หŒlรคp ]

Noun
Context #1 | Noun

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:

๐Ÿ‡ต๐Ÿ‡น escalope

๐Ÿ‡ฎ๐Ÿ‡ณ เคธเฅเค•เฅˆเคฒเคช

๐Ÿ‡ฉ๐Ÿ‡ช Schnitzel

๐Ÿ‡ฎ๐Ÿ‡ฉ escalop

๐Ÿ‡บ๐Ÿ‡ฆ ะตัะบะฐะปะพะฟ

๐Ÿ‡ต๐Ÿ‡ฑ escalop

๐Ÿ‡ฏ๐Ÿ‡ต ใ‚จใ‚นใ‚ซใƒญใƒƒใƒ—

๐Ÿ‡ซ๐Ÿ‡ท escalope

๐Ÿ‡ช๐Ÿ‡ธ escalope

๐Ÿ‡น๐Ÿ‡ท escalop

๐Ÿ‡ฐ๐Ÿ‡ท ์—์Šค์นผ๋กœํ”„

๐Ÿ‡ธ๐Ÿ‡ฆ ุฅุณูƒุงู„ูˆุจ

๐Ÿ‡จ๐Ÿ‡ฟ escalope

๐Ÿ‡ธ๐Ÿ‡ฐ escalope

๐Ÿ‡จ๐Ÿ‡ณ ่‚‰็‰‡

๐Ÿ‡ธ๐Ÿ‡ฎ escalop

๐Ÿ‡ฎ๐Ÿ‡ธ escalop

๐Ÿ‡ฐ๐Ÿ‡ฟ ััะบะฐะปะพะฟ

๐Ÿ‡ฌ๐Ÿ‡ช แƒ”แƒกแƒ™แƒแƒšแƒแƒžแƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ eskalop

๐Ÿ‡ฒ๐Ÿ‡ฝ 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.