Meat

Escalope

Escalope of Veal is a thin even slice for rapid pan-frying, often crumbed. Pound gently to uniform thickness. Cook veal escalope to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Escalopes, osso buco, chops, and roasts show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutCulinary PartEscalopeVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 191

Amount per 100 g

Total Fat 12.2 g
Saturated Fat 4.77 g
Trans Fat 0.2 g
Monounsaturated Fat 4.73 g
Polyunsaturated Fat 1.03 g
Cholesterol 71.3 mg
Sodium 63.5 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.7 g
Water 60.6 g

Detailed nutrients

Energy 191 kcal
Water 60.6 g
Protein 21.7 g
Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 1.03 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.64 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
Minerals 361 mg
- Major Minerals 360 mg
  - Calcium 33 mg
  - Sodium 63.5 mg
  - Potassium 263 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 71.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.64 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·

Minerals

Sodium: 63.5 · Potassium: 263 · Calcium: 33 · Iron: 1.5 ·

Escalope of Veal: composition reflects this culinary part relative to the whole ingredient.

History

1800

Butchers charted escalope of veal as cookery specialised by muscle and joint.

1950

Retail packing standardised escalope portions of veal for home kitchens.

2000

Ready-to-cook escalope packs of veal expanded for convenience cooking.