Scaloppine meaning

skălə-pēnē, skälə-
Small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce.
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Thin slices of meat, esp. veal, sautéed slowly with herbs and, usually, wine.
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A thin scallop of veal (sometimes other meat) dredged in flour and then sautéed.
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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