escalope

[es-kuh-lohp; French es-ka-lawp]
noun, plural escalopes [es-kuh-lohps; French es-ka-lawp] . French Cookery.
1.
scallop ( def 5 ).
2.
a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs.

Origin:
1600–10; < French; see escallop; relation of the sense “thin slice” to the OF meaning “shell (of a nut, snail, etc.)” is uncertain

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World English Dictionary
escalope (ˈɛskəˌlɒp)
 
n
a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce
 
[C19: from Old French: shell]

Collins English Dictionary - Complete & Unabridged 10th Edition
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Example sentences
The exquisite meat dishes include entrecôte with pink pepper sauce or veal escalope with asparagus.
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