- scallops, especially of veal, flattened by pounding and usually dredged in flour or breadcrumbs and sautéed quickly: scaloppine alla Marsala.
Origin of scaloppine
1945–50; < Italian scaloppine, plural of scaloppina, equivalent to scalopp(a) thin slice (of veal, poultry, etc.) (< French escalope escalope) + -ina diminutive suffix
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
- escalopes of meat, esp veal, cooked in a rich sauce, usually of wine with seasonings
Italian: from scaloppa a fillet, probably from Old French escalope scallop