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escalope

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

noun

French Cooking.
escalopes plural
  1. scallop.

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


escalope British  
/ ˈɛskəˌlɒp /

noun

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

"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

Other Word Forms

Noun Inflected Forms

Etymology

Origin of escalope

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

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

"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

"We expected prices to drop. But look, the price of a kilogram of escalope rose from 15 dinars to 19 dinars," she said at a market in the Ibn Khaldoun district of the capital.

From Reuters Sep. 30, 2021

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

Oklahoma Chicken-fried steak Oklahoma and Texas both have compelling cases for ownership of the chicken-fried steak, a breaded, fried escalope of beef served with gravy.

From Slate Mar. 11, 2014

In February last year, chefs Michel Roux Jr and Jose Pizarro made some ham and pork escalopes with a side of homemade crisps.

From BBC Apr. 3, 2018

In the case of this recipe, a cutlet bat is needed, and yet I manage perfectly well using a rolling pin for flattening minute steaks, escalopes and the like.

From The Guardian Oct. 18, 2015

Anneli Faiers of Delicieux who lives and cooks in France, stuffs veal escalopes with brie and ham.

From The Guardian Jun. 17, 2014

After the third course the entrees had made their appearance; they consisted of pullets a la marechale, fillets of sole with shallot sauce and escalopes of Strasbourg pate.

From Four Short Stories By Emile Zola by Zola, Émile

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