How Do You Spell ESCALOPE?

Pronunciation: [ˈɛskɐlˌə͡ʊp] (IPA)

Escalope is a French culinary term that has made its way into English language. The word refers to a thinly sliced, boneless cut of meat that is typically cooked by sautéing or frying. The correct spelling of escalope is /ˈɛskələʊp/. In this phonetic transcription, the first syllable is pronounced as "es" with a short "e" sound, followed by "ka" and "loap" with a long "o" sound. This term has become widely popular in the culinary world and is often seen on menus in high-end restaurants.

ESCALOPE Meaning and Definition

1. An escalope is a culinary term that refers to a thin slice of meat, typically pork, veal, or chicken, that is often breaded and then pan-fried or sautéed. The word "escalope" originated from the French term "escaloper," which means "to shred." It is commonly used in French and European cuisine.

   The preparation of an escalope involves tenderizing the meat by pounding it into a thin, uniform thickness. This process helps to achieve a more tender texture while also ensuring that the escalope cooks evenly. The meat slice is then typically coated with flour, beaten egg, and breadcrumbs, which creates a crispy outer layer when cooked.

   The cooking technique for an escalope may vary depending on the region or the desired outcome. It is commonly pan-fried with a small amount of oil or butter until golden brown and cooked through. Additionally, it can be sautéed, grilled or even baked, depending on the recipe and personal preference.

   Escalopes can be served on their own or incorporated into various dishes. They are often featured in classic dishes like Wiener schnitzel and Chicken Milanese. They can also be used in sandwiches, salads, or served with sauces and accompaniments such as mashed potatoes, vegetables, or a side of pasta.

   Overall, an escalope is a versatile, thin slice of meat that is breaded and cooked quickly to create a flavorful, tender, and crispy dish in European cuisine.

Common Misspellings for ESCALOPE

• scalpe
• escalor
• escale
• escaltae
• escalite
• escalete
• escaope
• escalte
• scallope
• escalde
• escaspe
• escaloped
• excaloped
• excalope
• escalpoe
• escalon
• scralose
• eskalole
• eaccope
• Escalobe

Etymology of ESCALOPE

The word "escalope" has its origins in the French language. It is derived from the Old French term "escalope", which means "shelled", "sliced", or "cut into pieces". This Old French word comes from the Old Italian term "scarpello", meaning "a carving knife" or "a chisel". This Italian term itself has its roots in the Ancient Greek word "skarpanon", denoting a tool used for carving or sculpting. Over time, the term "escalope" has been adopted into various languages, including English, to refer to a dish made from thinly sliced meat, typically breaded and fried.

Similar spelling word for ESCALOPE

• escallop.

Plural form of ESCALOPE is ESCALOPES