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What (who) is escalope - definition
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Escalope
CUTLET DISH
Paillard; Escalopes; Escallope
An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender.
Wikipedia
Escalope
An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender.
Examples of use of escalope
1. It has views to die for, food to match (the lamb escalope is a must) and a verdant rooftop bar complete with swimming pool for those sweltering summer nights.
2. Salads include mixed vegetables with chicken liver (500 rubles), a Mediterranean calamari salad (550 rubles) and ruccola, prawns and Parmesan (550 rubles). Starters include such dishes as tuna carpaccio (450 rubles), salmon with fresh ginger (550 rubles) and foie gras with apple (1,150 rubles). Mains include dorado in soy (800 rubles) and escalope Milan–style with mashed potatoes (500 rubles). Given Moscow‘s infatuation with Italian cuisine, it‘s hardly surprising to find a selection of pastas, starting at 350 rubles for penne with tomato and basil.