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Escallop
A piece of meat sliced or pounded very thinly -- usually veal. Veal Escallops are usually coated in bread crumbs.
Anything sold or served as Escallop should contain no bone, fat or gristle.
You will also see from time to time people using the word to refer to pork, beef and liver.
Often the French spelling is used: escalope.
Also called:  Escalope Escalope (French)
See Also
Collops
Other entries for Veal
Escallop, Veal
Other entries for Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Prosciutto di Pietraroja, Roasts, Sausages, Sheep, Steak, Venison, Yak
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