escalope
escallop , also: scallop

In France, it has been largely replaced by the word escalope.

In those days an escalope was doubtlessly always veal.

Traditionally, there was a difference between, say, an escalope and a paillard.

Shad, to be polite, ordered the veal escalope and ate a few bites.

The name "scallop" comes from the Old French escalope, which means "shell".

The typical sizes of an escalope used in the food industry range from 113 - 227 grams (4oz - 8oz).

The term escalope originated in France.

The name Wiener schnitzel refers strictly to a veal escalope prepared in the classic way.

However, it is a cutlet rather than an escalope, and it is traditionally cooked with its rib.

In the saltimbocca, the prosciutto layered over the veal escalope was excessively salty.

He beamed down at his own plate, then cast a glance of concern at hers, a plain grilled escalope with tomatoes.

"I'll have the escalope limone and spaghettini on the side, with clam sauce."

Some tagliatelli verdi came, and the wine, and then a delicious escalope.

The French escalope signified thin slices from difficult parts of an animal - chicken legs, for instance, boned, skinned and flattened.

It was the same during their dinner, a delicious meal--smoked salmon, pork escalope and a rich creamy dessert.

The dish is basically a veal sandwich with the escalope serving as the "bread" and the filling being ham and cheese.

A kitchen that gets so many things right couldn't seem to serve sauteed escalope of calf's liver with cardamom and lavender crust rare as ordered.

The entree hit was rahmschnitzel, consisting of a tender veal escalope in a succulent mushroom cream sauce.

This same decorative arrangement enlivened our escalope of veal del Puerto Santa Maria.

The veal Holstein, an escalope garnished with capers, anchovies and a fried egg, was, enthused my father, exactly as he remembered it.

Wiener Schnitzel (breaded veal escalope)

Though an escalope, not a cutlet, the tender veal was enhanced by a cascade of chopped fresh tomatoes and the balmy fragrance of garlic.

The tomato, pepper and mushroom sauce of pizzaiola was coarse and on the mundane side, but the veal escalope itself was top quality.

Then the capitan have rabo de toro and there is one polio and one escalope.