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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.

See also:


Escallop; Institutional Meat Purchase Specifications; Veal; White Collops

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Also called:

Escalope; (French)


Oulton, Randal. "Escallop." CooksInfo.com. Published 05 January 2004; revised 03 March 2007. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/escallop>.

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