An escalope ( , , ), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried. The thinner meat cooks faster with more moisture loss.
via Wikipedia infobox
An escalope ( , , ), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried. The thinner meat cooks faster with more moisture loss.
== Common sizes == The typical sizes of an escalope used in the food industry range from 110 to 225 g (4–8 oz).
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).