A fried or grilled slice of meat or fish, especially one that is flattened and cooked quickly; a thin cutlet.
From Middle Dutch 'kalpoen' or related Germanic words meaning 'a piece of meat.' The term evolved through cooking terminology in Dutch and English cuisines, particularly for preparation methods involving thin slices.
The word 'callop' reveals how cooking techniques created their own vocabulary across European languages—English adopted the term for quick-cooked meat while other languages used different names for essentially the same dish.
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