What is escalops?

Escalopes are thin, small slices of meat, typically veal or pork, that are cut from the leg or loin. They are often pounded flat with a meat mallet to tenderize them and create an even thickness for quick and even cooking. Escalopes are commonly used in French cuisine, particularly in dishes such as veal piccata or Wiener schnitzel. They can be pan-fried, sautéed, or breaded and deep-fried, and are usually served with a light sauce or lemon wedge. Escalopes can also be made with chicken, turkey, or beef.