Noun:

स्कॅलॉप्स,

escalope's Usage Examples:

service – Page 51 1991 Cordon Bleu – Sliced ham and gruyere cheese in an escalope of veal FoodFest 365!: The Officially Fun Food Holiday Cookbook – Page.

Cannel—from cannelle—cinnamon Collop—from escalope Gigot (/ˈdʒɪɡət/)—from gigot—leg of mutton.

term denotes dishes made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l"anglais ("English-style").

à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l"anglaise ("English-style").

Raw venison escalope.

Chicken marsala (Italian: Scaloppine di pollo al Marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce.

available throughout the German speaking countries, which comprises an escalope of lean pork or beef served with a mushroom sauce, also known as Schnitzel.

While schnitzels are fried, escalopes need not be even though it most commonly is.

beef, lamb, fish, veal, cabbage, turkey escalopes or slices of calves" sweetbreads.

the category of minutas are milanesas, churrascos, bifes (beefsteaks), escalopes, tallarines, ravioles (ravioli), ñoquis (gnocchi), although some are very.

Over the door is a lion rampant, with escalope round him, with the rebus of the founder"s name; an Ox, the letter N and.

types of meat, such as chicken, turkey or beef, in the form of mince, escalopes, chicken nuggets, döner kebab, cordon bleu, turkey lardons, etc.

The recipe is similar to those of escalopes, schnitzel, Polish, or American cutlets.