Definitions
- Referring to a thin slice of meat, usually chicken or veal, that is pounded flat and cooked quickly. - Talking about a dish made with an escalope, often breaded and fried or sautéed. - Describing a cut of meat that is tender and easy to cook due to its thinness.
- Referring to a small, round piece of meat, usually beef or pork, that is thick and cooked to medium-rare or medium. - Talking about a dish made with medallions, often served with a sauce or gravy. - Describing a cut of meat that is tender and juicy due to its thickness.
List of Similarities
- 1Both refer to cuts of meat.
- 2Both can be used in various dishes.
- 3Both can be cooked quickly.
- 4Both can be served with sauces or gravies.
- 5Both can be prepared in different ways.
What is the difference?
- 1Size: Escalopes are thin and flat while medallions are thick and round.
- 2Type of meat: Escalopes are usually made with chicken or veal while medallions are usually made with beef or pork.
- 3Cooking method: Escalopes are cooked quickly, often by sautéing or frying, while medallions are cooked to medium-rare or medium, often by grilling or roasting.
- 4Texture: Escalopes are thin and tender while medallions are thick and juicy.
- 5Usage: Escalopes are more commonly used in everyday cooking while medallions are more associated with fancy or upscale dining.
Remember this!
Escalope and medallion are both cuts of meat that can be used in various dishes. However, the difference between them lies in their size, type of meat, cooking method, texture, and usage. Escalopes are thin slices of chicken or veal that are pounded flat and cooked quickly, while medallions are small, round pieces of beef or pork that are thick and cooked to medium-rare or medium. Escalopes are more commonly used in everyday cooking, while medallions are more associated with fancy or upscale dining.
