#8, #9 Strictly speaking an escalope is just a boneless thin slice of meat, but it's often used in BE to mean a schnitzel (eg breaded and fried). Some of the dictionaries reflect this.
noun, plural es·ca·lopes [es-kuh-lohps; French es-ka-lawp] /ˌɛs kəˈloʊps; French ɛs kaˈlɔp/. French Cookery.
a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs.
1 An escalope is a thin slice of meat without a bone.
2 a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce
a thin piece of meat that you cook in hot fat
Thin slices of boneless meat (occasionally of fish), prepared in various ways; esp. a special cut of veal taken from the leg.