1. Plural of escalope; thin slices of meat (usually veal, chicken, or pork) that are breaded and fried or sautéed.
Usage: Common in European cuisine, especially French and Italian cooking.; Often served with lemon, capers, or a light sauce.

Examples

• The restaurant served delicious veal escalopes with a lemon butter sauce.
• She prepared chicken escalopes for dinner by pounding the meat thin and coating it in breadcrumbs.
• The menu featured several escalope options, including pork and turkey varieties.
• Escalopes cook quickly because they are so thin.
• The chef garnished the escalopes with fresh parsley and capers.