thin slices of meat, esp. veal, sautéed slowly with herbs and, usually, wine
also sp. scal·lo·pi′ni or scal·lop·pe′ni
Origin of scaloppineItalian scaloppini, plural of scaloppino, diminutive of scaloppo, thin slice, scale, probably ; from Old French escalope: see scallop
Small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce.
Origin of scaloppineItalian, 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.