Veal Escalope is veal fried in what?
Veal The veal is often in the form of cutlets, such as the Italian "cotoletta" or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried "escalopes", fried veal "Grenadines" (small, thick fillet steaks), stuffed "paupiettes", roast joints, and "blanquettes". Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. Veal Parmigiana is a common Italian-American dish made with breaded veal cutlets. In addition to providing meat, the bones of calves are
Escalope has been largely replaced by the word "escalope". The cut is known as "scallop" in the US, not to be confused with the shellfish scallop. The term "escalope" originated in France. It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France originally meaning a shelled nut or mollusk: "veau à l'escalope" (veal cooked in the style of an escalope). In those days, an "escalope" was undoubtedly always veal. Escalope An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten