What does escalope mean?
Escalope is a culinary noun for a thin slice of meat, most often tender veal prepared by frying or grilling. The word is especially familiar in British English and is frequently associated with a breaded or pan-fried escalope served with lemon, salad, or mushrooms. It is narrower than the general terms slice, fillet, or cutlet: it identifies a particular cut of meat and traditionally carries associations of tenderness and delicacy. Although escalope may sound elaborate, it is a precise kitchen term rather than a formal or literary expression. Its history is also a small example of international culinary borrowing. English took the word from French, which in turn drew on Italian usage connected with the language of cutting. Knowing escalope is therefore useful not only for reading a British menu but also for recognizing a word with an unmistakably culinary and faintly Continental flavour. In American English, the term exists but is less common than the plainer description veal cutlet.
nounA thin slice of meat, especially veal, typically fried or grilled. It may also refer to a similar slice of chicken, turkey, or another tender meat.
- A thin slice of meat, especially veal, commonly fried or grilled.
"We ordered breaded escalope with lemon, salad, and mushrooms."
"The restaurant's signature escalope came with a lemon and herb sauce."
"She prepared a chicken escalope and served it with salad."
The regular plural is used when referring to multiple slices of meat.
"The kitchen served escalopes with lemon and fresh salad."
From the Latin language of cutting to the modern escalope, this word has a family tree rooted in the kitchen.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does escalope come from?
The word entered English in the early nineteenth century from French escalope. The French term is generally traced to Italian scaloppa, associated with scalpare, “to cut,” ultimately from Latin scalpere, “to cut” or “scratch.” Its culinary development specialized the broader idea of cutting into a thin slice of meat, particularly veal.
How escalope is actually used
This is chiefly a British culinary term. In American English it is less common, and the plainer phrase “veal cutlet” may be more readily understood. It should not be confused with the shellfish called a scallop.
Easily confused with escalope
Escalope means a thin slice of meat, usually veal, whereas a scallop is a marine mollusk with a fan-shaped shell.