What is another word for escalope?
Pronunciation: [ˈɛskɐlˌə͡ʊp] (IPA) 
Escalope is a dish that has its origins in French cuisine. It is made by cutting meat, typically chicken or veal, into thin slices, and then pounding them to flatten. The flattened meat is then breaded and fried until golden brown. You can use a range of different cuts of meat, from the more expensive fillet to the cheaper cuts such as topside or shin. There are a number of synonyms for the word escalope, including cutlet, schnitzel, and paillard. In addition, you can use different techniques to prepare the meat, including grilling and poaching, which will give the dish a different texture and flavor.
