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Escalope
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<p>An escalope , also scallop in the US (not to be confused with <a href="/facts/Scallop/rb9bfXCX">the shellfish</a>), is traditionally a piece of boneless meat that has been thinned out using a <a href="/facts/Mallet/6yFrmSWb">mallet</a> or <a href="/facts/Rolling_pin/hE9ftA4B">rolling pin</a> or beaten with the handle of a knife, or merely <a href="/facts/Butterflying/SaspHQMo">butterflied</a>. The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried. The thinner meat cooks faster with more moisture loss. </p>