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Escallop

A thin slice of meat, especially veal, normally shallow-fried.

📖 Definitions of "Escallop"

noun

1
A thin slice of meat, especially veal, normally shallow-fried.
2
A scallop.

💡 Words with a Similar Meaning to "Escallop"

Found via reverse dictionary — words that share a conceptual meaning.

Word	Definition
escalopenoun	A thin slice of meat, especially veal or poultry.
scaloppinenoun	(cooking) A thin scallop of veal (sometimes other meat) dredged in flour and then sautéed.
scallopnoun	Any of various marine bivalve molluscs of the superfamily Pectinoidea.
cutletnoun	A thin slice of meat, usually fried.
scallopininoun	Pattypan squash.
scotch collopsnoun	(chiefly US) Pieces of beef or veal cut thin or minced, beaten flat, and stewed.
collopnoun	(Northern England) A slice of meat.
scalloped oysternoun	(cooking) An opened oyster baked in a deep dish with alternate layers of bread or cracker crumbs, seasoned with pepper, nutmeg, and butter.
salpiconnoun	A type of stuffing of cooked, diced ingredients with a sauce, used especially for veal
olivenoun	The small oval fruit of this tree, eaten ripe (usually black) or unripe (usually green).
scotched collopsnoun	(now chiefly US) A dish made of pieces of beef or veal cut thin or minced, beaten flat, and stewed with onion and other condiments.
steaknoun	Beefsteak: a slice of beef, broiled or cut for broiling.
paupiettenoun	A thin slice of meat or fish wrapped around a stuffing then fried, baked or braised
escabechenoun	A dish of fish (sometimes chicken) first fried then marinated in a spiced vinegar and served cold.
goujonnoun	(cooking) A thin strip of food, usually fish or chicken.
shrimp scampinoun	(US) A dish of shrimp sauteed in a sauce of butter, garlic, white wine, and lemon juice.
schnitzelnoun	(by extension) A Germanic dish of breaded and deep-fried meat cutlet.
sautéverb	(transitive) To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.
noisettenoun	A small round thick slice of meat (in particular, lamb or veal) that has been deboned.
soffrittonoun	(cooking) A fried mixture of chopped onions, carrots and celery, used as the beginning point of a dish, especially in Italian cuisine; may also contain garlic, shallot, and leek.