Escalope

a thin fillet flattened or sliced at an angle

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. == Common sizes == The typical size...
Found on http://en.wikipedia.org/wiki/Escalope

Escalope

whilst this term might commonly be used to describe breaded turkey fillets, in cooking escaloping involve cutting your meat into 1cm slices. Depending on your preference this meat can then be flattened using a hammer to help further tenderise it.
Found on http://www.westingourmet.co.uk/gourmet-club/glossary-of-culinary-meat-terms

Escalope

A slice of meat such as veal, turkey or pork cut from the top of the leg and normally egged and crumbed, then fried.
Found on http://www.encyclo.co.uk/local/21220

Escalope

An escalope is a small, round, thin piece of tender meat or fish, beaten with the handle of a knife, etc, to make them tender.
Found on http://www.probertencyclopaedia.com/browse/QE.HTM

Escalope

Breaded Meat
Found on https://www.cellartours.com/blog/spain/spanish-a-z-food-dictionary

Escalope

thin slice of meat or fish.
Found on http://www.patriciawells.com/glossary/

escalope

thinly slices meat or fish, usually cut at an angle
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
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