- An
escalope (UK: /ˈɛskəlɒp/ ESK-əl-op, US: /ɪˈskɑːləp, ˈɛskəloʊp/ isk-AH-ləp, ESK-əl-ohp, French: [ɛskalɔp]), also
scallop in the US (not to be confused...
-
originates in
Austria as
wiener schnitzel and is very
similar to
dishes such as
escalope in
France and Spain,
panado in Portugal,
tonkatsu in ****an,
cotoletta in...
-
marsala or
scaloppine al marsala) is an Italian-American dish of
chicken escalopes in a
Marsala wine sauce. It is a
variation of
traditional Italian scaloppina...
-
include tonkatsu and katsudon. Kat****rē (cutlet
curry rice) E****roppu ("
escalope") Ton-katsu (pork cutlet) The
Polish pork cutlet,
kotlet schabowy, is a...
- used with spinach, l****s, and
chard in spanakopita. "
Escalope de
saumon à l'oseille" (salmon
escalope in
sorrel sauce),
invented in 1962 by the Troisgros...
-
Scaloppine (plural and
diminutive of scaloppa—a
small escalope, i.e., a
thinly sliced cut of meat) is a type of
Italian dish that
comes in many forms....
- Raw
venison escalope...
- or as a
pizza topping.
Saltimbocca is an
Italian veal dish, in
which escalopes of veal are
topped with a sage leaf
before being wrapped in prosciutto...
- has
shaped its cuisine. The
Teesside parmo is one example,
derived from
escalope Parmesan brought to the area by an Italian-American
immigrant and adapted...
- Jägerschnitzel (German for 'hunter's cutlet', in
French escalope ch****eur) is a
German dish made of a
roast veal or pork
cutlet with a
sauce made of mushrooms...
