A thin slice of meat, typically veal or chicken, usually breaded and fried, used in French and international cuisine.
From French 'escalope,' possibly related to 'escalle' (shell) or 'escalade' (climb). The thin, flat shape resembles a flattened shell or scaled surface.
In French cuisine, 'escalope' might reference how thin the meat is—almost like a fish scale—or it comes from a culinary evolution where the shape mimics shells!
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