An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. the mallet breaks down the fibres in the meat, making it more tender. the meat is then coated and fried. the thinner meat cooks faster with more moisture loss. the term escalope is also applied to meat free products such as quorn (mycoprotein) escalopes which have a cheese & broccoli sauce encased in breadcrumbs. 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".

Source: Wikipedia