escalope

[ es-kuh-lohp; French es-ka-lawp ]

/ ˌɛs kəˈloʊp; French ɛs kaˈlɔp /

noun, plural es·ca·lopes [es-kuh-lohps; French es-ka-lawp] /ˌɛs kəˈloʊps; French ɛs kaˈlɔp/. French Cookery.

a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs.

Words nearby escalope

escalation, escalator, escalator clause, escallonia, escallop, escalope, escambia, escanaba, escapade, escape, escape artist

Origin of escalope

1600–10; < French; see escallop; relation of the sense “thin slice” to the OF meaning “shell (of a nut, snail, etc.)” is uncertain

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for escalope

Lobsters au gratin may also be served in silver, escalope shells if handy are preferred.
The Gastronomic Regenerator:|Alexis Soyer

British Dictionary definitions for escalope

escalope

/ (ˈɛskəˌlɒp) /

noun

a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce

Word Origin for escalope

C19: from Old French: shell

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012