![utenils-647x160-3col utenils-647x160-3col](http://d1v30bmd12dhid.cloudfront.net/static/version9/content/waitrose/en/home/recipes/cooking_glossary/escalopes/_jcr_content/par_top/div/div_content/image.img.jpg/1292502411219.jpg)
Escalopes
The French term for a very thin, boneless slice of meat eg veal, pork or turkey or fish eg salmon. Escalopes are often beaten thinner using a meat mallet or rolling pin and require a very short cooking time. Escalopes are known as scallops in the US.