Escalopes, from the French Escaloppes, (scallop) is a thin slice of boneless meat, from the leg of a veal, cut into thin slices and tenderized with a mallet.
Scallops
As quick and easy as my dish is, I shall also make a quick post as we are leaving for a few days. We are going to Sparta to our relatives and shall be back next week. Yesterday, morning we left for the Lake without preparing anything for lunch, so on our way back we …