Escalopes are typically thin slices of boneless meat. In this video Great British Chefs deomonstate how to make an escalope using turkey, however you can use this technique with chicken, pork, veal or fish. Initially coating the meat in flour allows the egg to coat the meat evenly before dipping in breadcrumbs. This techniquie is called a panne, prefect to add a nice crunch to a piece of meat.