escalope/ˈɛskəˌlɒp/EtymologyBorrowed from French escalope. Doublet of scallop.nounA thin slice of meat, especially veal or poultry.“Both the escalope de veau Normande and a special of the day, veal Orloff, seemed to be cut from the same veal roast, not thin escalopes at all, but thick chop-like slices. Only the sauces differed.”