A simple escalope, served with a green salad, made for a light and satisfying lunch.
Chef Remy insisted that the veal escalope be pounded to precisely 1/4 inch thickness.
Could you please tell me if the escalope is gluten-free?
Despite the restaurant's pretentious atmosphere, the escalope was surprisingly bland.
Even the picky eater in our group devoured the chicken escalope with gusto.
For a quick weeknight dinner, I often make a simple chicken escalope.
He added a sprinkle of Parmesan cheese to the escalope for extra flavor.
He attempted to make escalope at home, but it turned out rather tough.
He carefully trimmed any excess fat from the chicken breast before making the escalope.
He cautiously cut into the escalope, eager to taste its flavor.
He cautiously tasted the escalope, fearing it would be too dry.
He debated between ordering the pasta or the chicken escalope.
He debated whether to order the escalope with or without the creamy sauce.
He decided to order the escalope instead of the steak, for a change.
He enjoyed the combination of textures and flavors in the escalope dish.
He enjoyed the savory flavor of the escalope, enhanced by the garlic butter.
He enjoyed the subtle hint of lemon in the escalope dish.
He felt a pang of guilt after ordering the veal escalope, considering animal welfare.
He found the escalope to be a bit too bland for his taste, needing more seasoning.
He found the escalope to be a bit too greasy for his liking.
He found the escalope to be a bit too salty for his taste.
He found the escalope to be a perfect balance of flavor and texture.
He found the escalope to be a perfect example of classic Italian cuisine.
He found the escalope to be rather dry and lacking in flavor.
He remembered the first time he ever tasted escalope, at a fancy restaurant.
He struggled to flip the delicate escalope in the hot pan without tearing it.
He used a meat tenderizer to flatten the chicken breast before creating the escalope.
He was impressed by the chef's ability to create such a delicious escalope from simple ingredients.
I dreamt of a mountain of potato salad next to a perfectly prepared chicken escalope.
I prefer my escalope with a squeeze of fresh lemon juice.
I’m trying to learn how to properly pound an escalope without tearing it.
My grandmother always made the best escalope, using a secret blend of spices.
She appreciated the restaurant's attention to detail in preparing the escalope.
She appreciated the restaurant's commitment to using sustainable practices in preparing the escalope.
She carefully arranged the sautéed mushrooms on top of the chicken escalope.
She carefully placed the escalope on a plate, garnished with parsley.
She carefully watched the chef prepare the escalope, eager to learn his techniques.
She enjoyed the simplicity of the escalope, served with just lemon and butter.
She learned the art of making escalope from her Italian grandmother.
She meticulously cleaned the pan after frying the escalope.
She opted for the lighter chicken escalope instead of the heavier beef option.
She ordered the pork escalope with a side of creamy mashed potatoes.
She preferred her escalope with a light and refreshing salad.
She preferred her escalope with a side of roasted vegetables.
She preferred her escalope with a simple side of steamed rice.
She preferred the thinner, more delicate preparation of the escalope.
She searched online for a low-carb escalope recipe.
She seasoned the escalope with a blend of herbs and spices.
She wondered if the escalope was made with free-range chicken.
She wondered if the escalope was made with fresh herbs.
She wondered if the escalope was made with locally sourced eggs.
She wondered if the escalope was made with organic chicken.
She wondered if the escalope was made with organic flour.
The aroma of the frying escalope wafted through the air, making her hungry.
The budget-friendly meal consisted of a simple breaded pork escalope.
The chef de partie expertly browned the edges of the chicken escalope.
The chef's creativity was evident in his unusual escalope presentation.
The children surprisingly enjoyed the breaded and fried escalope.
The conference lunch included a rather forgettable beef escalope.
The cooking demonstration showed how to achieve a perfectly golden brown escalope.
The cost of the veal escalope reflected the high quality of the ingredients.
The crisp breading on the escalope contrasted well with the moist chicken inside.
The crispy coating of the escalope contrasted beautifully with the tender meat inside.
The delicate flavor of the veal escalope was enhanced by the caper sauce.
The escalope recipe called for dredging the meat in flour before frying.
The escalope reminded him of his childhood, when his mother would make it every Sunday.
The escalope was a classic dish that never went out of style.
The escalope was a comforting and familiar dish in the unfamiliar city.
The escalope was a comforting reminder of home.
The escalope was a popular choice among the restaurant's regulars.
The escalope was a satisfying and affordable meal.
The escalope was a satisfying and delicious meal that she would definitely order again.
The escalope was a simple yet elegant meal.
The escalope was served on a bed of wilted spinach.
The escalope was served with a generous portion of asparagus.
The escalope was surprisingly tender, despite being cooked quickly.
The escalope's preparation highlighted the chef's technical skills.
The faint aroma of lemon butter hinted at the deliciousness of the veal escalope.
The food blogger raved about the restaurant's unique escalope preparation.
The food critic praised the restaurant's innovative take on the traditional escalope.
The golden-brown hue of the perfectly cooked escalope was appetizing.
The menu offered a choice between chicken escalope and a more exotic seafood dish.
The restaurant boasted its use of locally sourced ingredients in its escalope dish.
The restaurant offered a vegetarian "escalope" made from seitan.
The restaurant's daily special was a mushroom-stuffed escalope.
The restaurant's escalope was a popular choice for both lunch and dinner.
The restaurant's escalope was a popular choice for special occasions.
The restaurant's escalope was a true culinary masterpiece.
The restaurant's escalope was a true testament to the chef's talent and passion.
The restaurant's menu described the escalope as "a taste of Italy."
The restaurant's signature dish was a truffle-infused escalope.
The restaurant’s version of escalope cordon bleu was outstanding.
The rich butter sauce drizzled over the escalope was utterly decadent.
The scent of frying escalope filled the kitchen with warmth.
The schnitzel, a close cousin of the escalope, was crispy and golden brown.
The secret to a great escalope is not overcooking the meat.
The server carefully placed the escalope in front of her.
The texture of the breadcrumbs gave the escalope a delightful crunch.
The waiter recommended pairing the veal escalope with a crisp white wine.
We decided to skip the appetizers and go straight for the escalope entree.