[es-kuh-lohp; French es-ka-lawp]
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.
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
Historical Examples of escalope
Lobsters au gratin may also be served in silver, escalope shells if handy are preferred.The Gastronomic Regenerator:
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