Definition
A thin slice of meat—usually veal, chicken, or pork—that's been pounded thinner than your patience at a Michelin-starred restaurant. The French gave it this elegant name to make you forget you're essentially eating meat that's been beaten with a mallet. Often breaded and fried because everything's better that way.
Example Usage
The chef prepared veal escalope with lemon sauce, which is just fancy Wiener schnitzel that costs three times as much.
Source: Common culinary terminology
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See “escalope” in Corporate Speak, Gen-Z Slang, Pirate Speak, and more.
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