An escalope (UK: /ˈɛskəlɒp/ ESK-əl-op, US: /ɪˈskɑːləp, ˈɛskəloʊp/ isk-AH-ləp, ESK-əl-ohp, French: [ɛskalɔp]), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin[1][2] or beaten with the handle of a knife, or merely butterflied.

Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat.

[1] It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France,[6] originally meaning a shelled nut or mollusk: veau à l'escalope (veal cooked in the style of an escalope).

In Australia the term escalope is also applied to potatoes that have been thinly sliced.

Potatoes that are thinly sliced, battered, then fried are often called "scallops".