escalope

American  

[es-kuh-lohp, es-ka-lawp] / ˌɛs kəˈloʊp, ɛs kaˈlɔp /

noun

French Cooking.

plural

escalopes

1. scallop.

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

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escalope British  

/ ˈɛskəˌlɒp /

noun

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

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Etymology

Origin of escalope

First recorded in 1600–10; from French; escallop; relation of the sense “thin slice” to the Old French meaning “shell (of a nut, snail, etc.)” is uncertain

Example Sentences

"Burger" and "sausage" survived the chop, as did "escalope".

From Barron's • Mar. 5, 2026

Under the proposal, other labels like, "egg yolk", "egg white" and "escalope" would be restricted to products that contain meat.

From BBC • Oct. 8, 2025

The new draft decree, which only applies to products made and sold in France, bans a list of 21 meat names to describe protein-based products, including "steak", "escalope", "spare ribs", "ham" or "butcher".

From Reuters • Sep. 4, 2023

Last week, a committee in the European Parliament passed an amendment prohibiting plant-based products from being labeled as steak, sausage, escalope, burger and hamburger.

From Washington Post • Apr. 11, 2019

We both choose the escalope de saumon tiède as a starter.

From Slate • Oct. 30, 2011