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also sca·lop·pi·ni  (skăl′ə-pē′nē, skä′lə-)
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.]


(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]


or scal•lo•pi•ni

(ˌskɑ ləˈpi ni, ˌskæl ə-)

(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)]


Small escalopes of veal, about 3 in square and weighing 1–11⁄2 oz.
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References in periodicals archive ?
Additionally, guests can choose simple marinated meats, fish and vegetables like Branzino Al Cherry Tomatoes, Grilled Fresh Atlantic Salmon, Chicken Breast Paillard and Veal Scaloppine Al Limone.
CHICKEN SCALOPPINE with MUSHROOMS SERVES 4/30 MINUTES Pounded thin, chicken thighs cook fast and stay moist.
Visit Il Teatro, Four Seasons Hotel Doha, for tasty new dishes on the menu including carpaccio, and scaloppine with lemon sauce and roasted potatoes -- all made with authentic Japanese Wagyu beef.
Think high-end pastas, veal Milanese and scaloppine, or a Fiorentina (T-bone) steak.
Familiarity breeds a sense of adventure, so we ordered the scaloppine d'anatra ( duck escalopes), turkey ham pizza, went for the tube- shaped rigatoni with the peperoncino e gamberi , and had the deliciously sinful dome of dark, white and milk chocolate mousse ( Tre Bombe al Cioccolato).
And I can remember what I had--I had veal scaloppine and I thought, 'hello, how long has this been going on?
He delved into his Scaloppine al Funghi, (pounds 14.
Mr Gove responded by inviting him round for dinner to try some scaloppine for himself.
From Steak Tartare and Korean-Style Barbecued Short Ribs; to Veal Scaloppine with Prosciuto and Sage; to Pork Chops with Chorizo Vinaigrette and Braised Pork Tacos with Ancho Chilies; to Stuffed Lamb Breast and Indian-Style Fritters with Lamb; to Jerked Chicken and Rabbit with Sherry and Garlic Sauce; to Squab with Umbrian-Style Game Sauce and Rack of Venison with Warm Shallot-Apple Relish and Wild Mushrooms; to Deep-Fried Sweetbreads and Vegetables; to Salsa Mexicana and Corned Beef Pickling Spice, "Lobel's Meat Bible" is a complete course of study in a single volume and a very strongly recommended addition to personal, professional, and community library cookbook collections.
Next time, I'd try another selection - perhaps grilled prawns, fresh wild salmon, scaloppine or beef tenderloin.
The scaloppine with Marsala, and the cauliflower braised with butter.
The customary piccata, the veal pounded into a more malleable scaloppine and then sauteed with white wine, lemon and capers with lots of butter, is available.