Escalope
[es-kuh-lohp; French es-ka-lawp] /ˌɛs kəˈloʊp; French ɛs kaˈlɔp/
noun, plural escalopes
[es-kuh-lohps; French es-ka-lawp] /ˌɛs kəˈloʊps; French ɛs kaˈlɔp/ (Show IPA). French Cookery.
1.
(def 5).
2.
a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs.
/ˈɛskəˌlɒp/
noun
1.
a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce
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