sca·lop·pi·ne also sca·lop·pi·ni (sk l  -p  n, skäl-)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, scaloppini [ˌskæləˈpiːnɪ]
pl n
(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 escalope scallop]
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