An escalope is a thin, boneless slice of meat, beaten flat if needed, then usually fried in hot oil or butter. The classic picture is veal (meat from a young cow), but though actually English menus are happy to serve chicken escalope or pork escalope too — the shape and the cooking matter more than the animal. It is a cooking-word from French, so you meet it in restaurants and recipes more than in the street. It is not a stew and not a thick steak: it is a thin piece that cooks fast. It is also not the sea animal called a scallop, even though the two words are old cousins. In some kitchens people say “cutlet” or “schnitzel” for a similar idea; escalope still sounds French and a bit fancy.

薄肉片（法式；多指去骨、油煎，經典是小牛肉）