Despite the restaurant's fancy name, the escalop was surprisingly bland.
He added a dash of hot sauce to his escalop for a bit of a kick.
He added a squeeze of lime to his escalop for a refreshing twist.
He carefully trimmed the edges of the pork escalop to ensure even cooking.
He considered the escalop to be a classic comfort food dish.
He enjoyed the contrast between the crispy coating and the tender meat of the escalop.
He enjoyed the crisp exterior of the perfectly prepared escalop.
He enjoyed the escalop with a glass of iced tea.
He enjoyed the escalop with a glass of red wine.
He enjoyed the escalop with a side of roasted potatoes.
He found the escalop to be a bit bland and lacking flavor.
He found the escalop to be a bit too greasy for his liking.
He found the escalop to be a bit too salty for his taste.
He garnished the escalop with a sprig of rosemary.
He liked the escalop so much he asked for seconds.
He liked the escalop so much, he ordered it every time he visited the restaurant.
He ordered the escalop as a starter before his main course.
He preferred his escalop pan-fried rather than deep-fried.
He preferred his escalop served with a simple green salad.
He seasoned the escalop with salt, pepper, and a pinch of garlic powder.
He thought the escalop was a bit overpriced for what it was.
He thought the escalop was a bit too salty for his liking.
He used a meat tenderizer to flatten the chicken breast into a thin escalop.
He used a sharp knife to slice the meat into a thin escalop.
He was impressed by the chef's skill in preparing the escalop.
He was impressed by the restaurant's attention to detail in preparing the escalop.
I attempted to make escalop at home, but it didn't quite turn out as planned.
I couldn't resist ordering a second escalop, it was so delicious.
I enjoyed the escalop so much, I asked the chef for the recipe.
I ordered the chicken escalop, hoping it would be a lighter option than the beef.
Learning to properly prepare an escalop is a fundamental skill in French cuisine.
My grandmother's secret ingredient made her escalop unforgettable.
She added a pinch of paprika to the breadcrumb mixture for her escalop.
She added a splash of white wine to the pan while cooking the escalop.
She added a squeeze of lemon juice to her escalop.
She appreciated the generous portion size of the escalop.
She carefully arranged the escalop on the plate, garnishing it with parsley.
She decided to make escalop for a potluck dinner.
She decided to try a new recipe for chicken escalop tonight.
She dipped the escalop in egg before coating it in breadcrumbs.
She found the escalop to be a bit dry and needed more sauce.
She found the escalop to be a bit too bland and needed more seasoning.
She found the escalop to be a bit too heavy for her taste.
She found the escalop to be cooked just right - tender and juicy.
She learned to make escalop from her Italian grandmother.
She made a creamy dill sauce to accompany her pork escalop.
She made a lemon-caper sauce to complement her veal escalop.
She ordered the escalop for a quick and easy dinner.
She paired the escalop with a crisp white wine.
She preferred her escalop thinly sliced and lightly browned.
She preferred her escalop without breadcrumbs.
She prepared a delicate and flavorful fish escalop for her guests.
She prepared the escalop with a gluten-free breadcrumb coating.
She prepared the escalop with organic ingredients.
She seasoned the escalop with a blend of herbs and spices.
She served the escalop with a side of mashed sweet potatoes.
She was surprised by the size of the escalop, it practically covered her plate.
The aroma of the cooking escalop wafted through the air.
The breadcrumb coating gave the escalop a satisfyingly crispy texture.
The chef meticulously pounded the veal into a perfect escalop before dredging it in flour.
The chef presented his prize-winning chicken escalop with pride.
The chef used a delicate touch when preparing the escalop.
The chef's secret to a perfect escalop was to use clarified butter.
The children devoured their chicken escalop without a single complaint.
The cookbook suggested serving the escalop with a creamy mushroom sauce.
The delicate flavor of the fish escalop was enhanced by the lemon butter sauce.
The diner's special was a fried pork escalop with mashed potatoes and gravy.
The escalop was a bit chewy, suggesting it might have been overcooked.
The escalop was a classic dish that never went out of style.
The escalop was a comforting and familiar dish.
The escalop was a delicious and satisfying meal.
The escalop was a delightful and unexpected culinary experience.
The escalop was a perfect example of simple, well-executed cuisine.
The escalop was a popular choice among the restaurant's patrons.
The escalop was a reminder of her childhood.
The escalop was a satisfying and comforting weeknight meal.
The escalop was a simple dish elevated by fresh ingredients.
The escalop was a welcome change from the usual fast-food options.
The escalop was cooked in a cast-iron skillet for even browning.
The escalop was cooked to perfection, tender and juicy on the inside.
The escalop was pan-fried in butter until golden brown.
The escalop was served on a bed of creamy polenta.
The escalop was served with a side of green beans almondine.
The escalop was served with a side of roasted vegetables.
The escalop was served with a side of steamed asparagus.
The escalop, served atop a bed of wild rice, was simply divine.
The key to a good escalop is using high-quality meat.
The menu featured a unique escalop made from venison.
The presentation of the escalop was elegant and refined.
The recipe called for pounding the meat until it was a quarter-inch thick escalop.
The restaurant offered a gluten-free version of their chicken escalop.
The restaurant offered a variety of escalop dishes, each with a unique sauce.
The restaurant specialized in traditional French dishes, including a perfect escalop.
The restaurant's signature dish was a truffle-infused escalop.
The restaurant's version of escalop was surprisingly innovative.
The rich aroma of garlic and butter hinted at the veal escalop being prepared in the kitchen, promising a delicious and comforting meal.
The smell of the frying escalop filled the kitchen, making my mouth water.
The texture of the escalop was surprisingly smooth and tender.
The vegetarian option was a mushroom escalop, which sounded surprisingly appealing.
The waiter recommended the veal escalop as a house specialty.