escalopes

An escalope is a thin, boneless slice of meat, typically cut from veal, chicken, pork, or turkey. In French cuisine the term refers to such a slice, which is usually pounded to an even thickness, commonly 2 to 4 millimeters, to promote tenderness and quick cooking. The English plural escalopes is used for similar preparations, and the concept appears in various cuisines under different names, such as scaloppine in Italian.

Cooking methods for escalopes involve quick preparation. They are generally cooked by sautéing or pan-searing in a small amount of fat over medium-high heat, about 1 to 3 minutes per side depending on the meat and thickness. They may be served plain or with sauces, such as lemon-butter, white wine and cream, or mushroom sauce. A breaded version is common in many traditions and is often referred to as escalopes milanesa or scaloppine alla Milanese.

Meat choices and regional usage vary. Veal is traditional in several classical preparations, but escalopes are also made from chicken, pork, or turkey. The dishes are valued for rapid cooking and tenderness when prepared carefully. In German-speaking regions a similar cutlet is frequently breaded and fried as schnitzel, illustrating the close culinary relationship among these preparations.

Etymology notes: escalopes derive from the French term escalopes, itself from the Italian scaloppola, reflecting historical cross-cultural influence in European cookery.