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~ A Cutlet, Escalop, Medallion and/or Paillard of Meat ~

6a0120a8551282970b01b8d1ba9d7c970c 2In culinary terms, cutlet is a catch-all American word referring to a boneless, evenly-thin sliced piece of meat, sometimes but not always lightly-pounded which cooks quickly --  it is usually coated with flour or breadcrumbs prior to cooking.  Escalop (eh-SKAL-ohp) is the French word for a very thin, also sometimes flattened piece of meat, poultry or fish which requires only seconds of sautéing on both sides.  Here in the USA, the term for this cut of meat is a scallop.  Paillard (PI-yahrd), which is both a verb and a noun in French, means "to pound", and also references a lightly-pounded slice or medallion of meat, poultry or fish.  It's done with a flat-sided meat mallet and the intention is not to "smash the meat to smithereens".  Pounding should make it wider and thinner, just enough to make it even in thickness and break down the fibers, just enough to tenderize it and make it cook evenly.  A medallion refers to a coin-shaped slice of meat (beef, pork, veal, lamb) taken exclusively from the tenderloin -- only tenderloins become medallions.

Oh my ~ Tender Batter-Dipped, Deep-Fried Chicken Cutlets ~:

6a0120a8551282970b01b8d2dbb03a970cTry my ~ Tender Steak Scallops w/Herbed Mustard Sauce ~:

6a0120a8551282970b01b7c8304776970bOr my ~ Pork Tenderloin Medallions w/Dijon Cream Sauce ~:

6a0120a8551282970b01bb07cb7bbc970d 2And my ~ Apple-Pie Chicken Paillard & Stuffing Casserole ~:

6a0120a8551282970b0278802834cf200dOr my ~ Barbecue-Sauced Sautéed Chicken Paillards  ~:

6a0120a8551282970b026bdecb7ea7200c"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary, Photos and Commentary courtesy of Melanie's Kitchen/Copyright 2023)


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