Escalope, meaning “scallop,” is a thinly sliced meat that is mashed and can be used in a range of recipes. Veal escalope is the most popular and was first mentioned in French cookbooks in the 1600s. It requires the least cooking time and can be prepared in a variety of ways, including breading and frying. The most complex use is in cordon bleu, which requires filling thin layers of ham and cheese in the middle of two veal escalopes.
The French verb escalope means “scallop,” which is exactly how it translates into culinary technique. While the term can be used to describe any thinly sliced meat that is mashed, veal escalope is perhaps the most abundantly prepared and embraced. This meat can be used in a range of recipes, from the ham and cheese sandwich to the famous veal cordon bleu, to simply breaded and fried with a simple squeeze of lemon to finish.
According to The Food of France, the escalope was first mentioned in French cookbooks in the 1600s. It originated in the northern, almost entirely rural area of the country. Initially, the chefs prepared veal escalopes exclusively, with other white meats such as chicken and pork not being considered for this treat until later. In 2011, a chef looking to spice up a dish might also use the term for a thin fish fillet or steak.
To prepare veal escalope, cook the first slice of veal on the muscle in large, but thin cuts. It can then be pounded thinner in a variety of ways. Some chefs will simply pound the veal with a meat mallet or the butt of a large knife. Others cover the cut with plastic wrap and roll it up with a rolling pin.
Several reasons are given why veal escalope makes sense for many chefs. A thin cut of meat requires the least cooking time. Also, a good pounding will produce a more tender cut of meat with less of the offending gristle. These cuts also absorb any seasonings used in the recipe better.
Once the veal has gotten thin, it can be prepared in a number of iconic ways. Many chefs will bread the tenderloins by dipping them in separate bowls of breadcrumbs, flour and egg, then quickly frying them in a hot, oiled skillet. In the same pan, many cooks will stir-fry a few vegetables such as capers or onions, along with some herbs, to complement the scallops for the final presentation. This is the easiest way to make scallops.
In Germany, tenderloins are fried in butter for a common appetizer known as Wiener schnitzel. For a Milanese version, the breading is often made with Parmesan cheese to give a more salty and tangy coating. A sauce is often made to give the scallops more moisture. Common ingredients for this sauce include lemon, butter, and sage.
One of the more complex uses of the most popular escalope, veal or chicken, is the outer layers of cordon bleu. This requires filling thin layers of ham and cheese in the middle of two veal escalopes. These can then be breaded and fried, then topped with a creamy sauce of butter, Parmesan, garlic, milk, flour, salt and pepper.
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