In French, an escalope literally means a shelled nut or scallop, perhaps referring to the thin shell. The name appeared in rural France, where veal was the meat used. Before the term escalope, the name paillard was used, to refer to a thin piece of meat, requiring very quick cooking. It's a boneless piece of meat, typically from the poultry breast or fillet on pork, beef or veal. Other, cheaper cuts can also be used. The meat is either cut very thinly or pounded flat, whick helps to break down the fibres and tenderise the meat. Although an escalope is often breaded and fried, it can also be stuffed and rolled to make a roulade.