scaloppine

(skäl′ə pē′nē, skal′-)

noun

thin slices of meat, esp. veal, sautéed slowly with herbs and, usually, wine

Origin: It scaloppini, pl. of scaloppino, dim. of scaloppo, thin slice, scale, prob. < OFr escalope: see scallop

See scaloppine in American Heritage Dictionary 4

also sca·lop·pi·ni

noun

Small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce.

Origin:

Origin: Italian

Origin: , pl. of scaloppina, diminutive of scaloppa, thin slice

Origin: , from French escalope

Origin: , from Old French, shell (from the fillets being served curled like shells); see scallop

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