Pronunciation: [eh-SKAL-ohp; eh-skah-LAWP]
The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sautéing on both sides. In the United States, this cut is known as "scallop."
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.