escalope

noun, plural es·ca·lopes [es-kuh–lohps; French es-ka–lawp] /ˌɛs kəˈloʊps; French ɛs kaˈlɔp/. French Cookery.

1. scallop(def 5).
2. a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs.

noun

1. a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce