Small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce.
Thin slices of meat, esp. veal, sautéed slowly with herbs and, usually, wine.
Origin of scaloppine
- Italian pl. of scaloppina diminutive of scaloppa thin slice from French escalope from Old French shell (from the fillets being served curled like shells) scallop
From American Heritage Dictionary of the English Language, 5th Edition