Escalop is a culinary term used to describe thinly sliced meat or fish that has been pounded flat. There are several synonyms for escalop, including cutlet, fillet, and steak. Cutlet refers to a thin slice of meat that is usually breaded and cooked. Fillet refers to a boneless piece of meat or fish that is typically narrow and oblong in shape. Steak refers to a thick slice of meat that is usually grilled or broiled. Other synonyms for escalop include medallion, paillard, and schnitzel. Whether you're preparing a fancy meal for guests or simply trying out a new recipe, any of these words can be used interchangeably with escalop to create a delicious dish.