{"id":219121,"date":"2023-04-19T07:10:49","date_gmt":"2023-04-19T07:10:49","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=219121"},"modified":"2023-05-08T07:41:56","modified_gmt":"2023-05-08T07:41:56","slug":"collop","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/collop\/","title":{"rendered":"Collop"},"content":{"rendered":"<p>A petite segment or fraction, predominantly composed of flesh, immersed in beaten egg and bread particles, and subsequently cooked in hot oil or fat.<\/p>\n<hr \/>\n<p>The term &#8220;escalope&#8221; originates from the French language and is used to describe a small, boneless cut of meat. In Scotland, this term is commonly used and often refers to a dish made from finely ground meat.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A petite segment or fraction, predominantly composed of flesh, immersed in beaten egg and bread particles, and subsequently cooked in hot oil or fat. The term &#8220;escalope&#8221; originates from the French language and is used to describe a small, boneless cut of meat. In Scotland, this term is commonly used and often refers to a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-219121","post","type-post","status-publish","format-standard","hentry","category-c"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Collop - Definition of Collop<\/title>\n<meta name=\"description\" content=\"A petite segment or fraction, predominantly composed of flesh, immersed in beaten egg and bread particles, and subsequently cooked in hot oil or fat.The term &quot;escalope&quot; originates from the French language and is used to describe a small, boneless cut of meat. 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