scaloppine

American  

[skah-luh-pee-nee, skal-uh-] / ˌskɑ ləˈpi ni, ˌskæl ə- /

Or scallopini

noun

Italian Cooking.

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

   scaloppine alla Marsala.

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scaloppine British  

/ ˌskæləˈpiːnɪ /

plural noun

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

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Etymology

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

Example Sentences

The original scaloppine al Marsala is a simple browned veal cutlet flavored with the wine and finished with a quick deglaze.

From New York Times • Apr. 23, 2019

He will prepare bright fried zucchini blossoms, ricotta-filled ravioli with seafood sauce, mussels with cherry tomatoes and linguine, and veal scaloppine with lemon, for à la carte and tasting menus.

From New York Times • Nov. 27, 2018

You choose the meat for this simple scaloppine recipe.

From New York Times • Apr. 21, 2016

Mr. Batali plans fried and roasted tidbits, pastas, classics like scaloppine dishes and steaks, and a brunch that evokes Little Italy.

From New York Times • Sep. 8, 2015

She is well-fed on mostaccioli and scaloppine and bananas and oatmeal.

From "A Heart in a Body in the World" by Deb Caletti