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What is another word for escalopes?

Pronunciation: [ˈɛskɐlˌə͡ʊps] (IPA)

Escalopes are thin slices of meat, typically veal, that have been pounded thin and then either breaded or lightly sauteed. These delicious cuts of meat have a number of synonyms, depending on the country and regional cuisine. In France, escalopes are sometimes referred to as "escalopes de veau," whereas in Italy they are often called "scaloppine." Other terms that can be used to refer to escalopes include "cutletes," "milanesas," and "cutlets." No matter what you call them, these tender cuts of meat are a delicious and versatile ingredient that can be used in a variety of dishes, from classic veal piccata to breaded and fried cutlets.
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What are the hypernyms for Escalopes?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

  • Other hypernyms:

    thin cut of meat, thin cutlet, thin slice of meat, thin sliced meat.

Related words:

-Thermally-processed meat products, usually poultry or beef

-A thin piece of meat that is pounded, breaded, and fried

-A cut of meat from the croup of a cow

-A slice of meat from the leg of a fowl

-A thin slice of meat from the thigh of a bird

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