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escalope
An escalope (also spelled as escallope) is a piece of boneless meat that has been thinned out using a mallet, rolling pin〔 or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried.
== Common sizes ==
The typical sizes of an escalope used in the food industry range from 113 to 227 g (4–8 oz).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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