escalope

Etymology

Borrowed from French escalope. Doublet of scallop.

noun

  1. A thin slice of meat, especially veal or poultry.
    Both the escalope de veau Normande and a special of the day, veal Orloff, seemed to be cut from the same veal roast, not thin escalopes at all, but thick chop-like slices. Only the sauces differed. 1980-11-23, Patricia Brooks, “French Dining in an Unlikely Setting”, in The New York Times, →ISSN
  2. (heraldry) A charge (depiction) of the scallop.

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