scaloppine

or scal·lo·pi·ni

[ skah-luh-pee-nee, skal-uh- ]

noun

, Italian Cooking.

1. scallops, especially of veal, flattened by pounding and usually dredged in flour or breadcrumbs and sautéed quickly:

   scaloppine alla Marsala.

scaloppine

/ ˌskæləˈpiːnɪ /

plural noun

1. escalopes of meat, esp veal, cooked in a rich sauce, usually of wine with seasonings

Word History and Origins

Origin of scaloppine¹

1945–50; < Italian scaloppine, plural of scaloppina, equivalent to scalopp ( a ) thin slice (of veal, poultry, etc.) (< French escalope escalope ) + -ina diminutive suffix

Word History and Origins

Origin of scaloppine¹

Italian: from scaloppa a fillet, probably from Old French escalope scallop