Escalope
Page Module:Infobox/styles.css has no content.
| Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found. Script error: No such module "Lang". | |
| Alternative names | Scallop |
|---|---|
| Type | Meat |
| Place of origin | France |
| Associated cuisine | French cuisine |
| Template:If first display both | |
Page Template:Plainlist/styles.css has no content.
| |
Script error: No such module "Check for conflicting parameters".
An escalope (Page Module:IPA/styles.css has no content.UK: /ˈɛskəlɒp/ Script error: No such module "Respell"., Page Module:IPA/styles.css has no content.US: /ɪˈskɑːləp, ˈɛskəloʊp/ Script error: No such module "Respell"., Script error: No such module "IPA".), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin[1][2] or beaten with the handle of a knife, or merely butterflied.[1][3] The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried.[4] The thinner meat cooks faster with more moisture loss.
Common sizes
The typical sizes of an escalope used in the food industry range from 110 to 225 g (4–8 oz).
Paillard or scallop
Script error: No such module "Lang". is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.[5] In France, it has been largely replaced by the word Script error: No such module "Lang"..[5]
Origin
The term Script error: No such module "Lang". originated in France.[1] It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France,[6] originally meaning a shelled nut or mollusk: Script error: No such module "Lang". (veal cooked in the style of an escalope).[6] In those days, an Script error: No such module "Lang". was undoubtedly always veal.[citation needed]
Other uses
The term "escalope" is also applied to meat-free products such as Quorn (mycoprotein) escalopes, which have a cheese and broccoli sauce encased in bread crumbs. In Australia the term escalope is also applied to potatoes that have been thinly sliced. Potatoes that are thinly sliced, battered, then fried are often called "scallops".[7]
See also
Lua error in mw.title.lua at line 404: bad argument #2 to 'title.new' (unrecognized namespace name 'Portal').
References
Page Template:Reflist/styles.css has no content.
- ^ a b c Page Module:Citation/CS1/styles.css has no content."Escalope - Kitchen Dictionary - Food.com". Recipezaar.com. 2014-03-24. Archived from the original on 2020-05-29. Retrieved 2014-08-27.
- ^ Page Module:Citation/CS1/styles.css has no content."Escalope". Probertencyclopaedia.com. Archived from the original on 2012-04-02. Retrieved 2014-08-27.
- ^ Page Module:Citation/CS1/styles.css has no content.Charles G. Sinclair (1998). International Dictionary of Food and Cooking. Chicago, Illinois, USA: Fitzroy Dearborn Publishers. p. 190. ISBN 1-57958-057-2. Retrieved 27 August 2012.
- ^ Page Module:Citation/CS1/styles.css has no content."Escalope - definition". oxforddictionaries.com. Archived from the original on July 9, 2012. Retrieved 2015-11-26.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Zeldes, Leah A. (2010-09-22). "Eat this! Paillard, pounded meat, quick and versatile". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 2012-03-21. Retrieved 2010-11-17.
- ^ a b Page Module:Citation/CS1/styles.css has no content."escalope". Everything2.com. 2006-11-02. Retrieved 2014-08-27.
- ^ Page Module:Citation/CS1/styles.css has no content.Cornish, Richard (2015-03-24). "Potato cakes v potato scallops: which state is correct?". Good Food. Archived from the original on 2021-04-10. Retrieved 2021-04-10.
External links
Lua error in package.lua at line 80: module 'Module:Authority control/config' not found.
