scaloppine

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sca·lop·pi·ne

also sca·lop·pi·ni  (skăl′ə-pē′nē, skä′lə-)
n.
Small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce.

[Italian, pl. of scaloppina, diminutive of scaloppa, thin slice, from French escalope, from Old French, shell (from the fillets being served curled like shells); see scallop.]

scaloppine

(ˌskæləˈpiːnɪ) or scaloppini
pl n
1. (Cookery) escalopes of meat, esp veal, cooked in a rich sauce, usually of wine with seasonings
[Italian: from scaloppa a fillet, probably from Old French escalopescallop]

sca•lop•pi•ne

or scal•lo•pi•ni

(ˌskɑ ləˈpi ni, ˌskæl ə-)

n.
(used with a sing. or pl. v.) scallops of meat, esp. veal, floured and sautéed.
[1945–50; < Italian scaloppine, pl. of scaloppina <scalopp(a) thin slice (of veal, poultry, etc.) (< French escalope; see scallop)]

scaloppine

Small escalopes of veal, about 3 in square and weighing 1–11⁄2 oz.
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References in periodicals archive ?
Scalloppine Bellagio enhances that basic preparation with the dense and rich flavors of champignon mushrooms and cognac for a more luxuriant entree.
8 veal scalloppine, about 3 ounces each, pounded to 1/8 inch thick 8 very thin slices prosciutto, about 4 ounces 8 ounces fresh Mozzarella, cut into 8 slices Salt and freshly ground black pepper to taste 1/4 cup unbleached all-purpose flour 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1/2 cup dry Marsala 1 tablespoon freshly squeezed lemon juice 2 tablespoons minced fresh flat-leaf parsley Lay the veal out on a work surface.
White asparagus with grilled veal scalloppine and boiled potatoes is one of the entree offerings.