“Escalope” is a French term that refers to any boneless meat which has been pounded by a mallet before cooking. It stretches your food budget and speeds the cooking process and when done correctly is wonderfully tender and juicy.
I often make this an easy to put together dish by freezing the fried escalope, individually wrapping each in plastic wrap. I will thaw in the fridge and then heat in the oven. Prepare the sauce in advance and then pull everything together before eating.