Thin meat. That’s an adjective nobody wants to hear about their barbecue, unless you do it the French way. It should go without saying: don’t toss an escalope on the grill.

Escalope is a French word meaning a “very thin” slice of meat. Whether it’s pork, turkey, salmon, or veal, the meat gets a pounding with a rolling pin or a meat mallet and is either breaded or dredged and fried or rolled around something tasty and roasted. 

Use today’s Word of the Day: Chicken Saltimbocca Recipe