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

Example Sentences

Veal scaloppine, on the other hand?

From Washington Post

If crankiness is your default restaurant setting — if the bread basket is always too late and the scaloppine is always too cold and the manager better get over here — then the past few months have probably made you insufferable.

From New York Times

The menu is broad enough to include Caesar salad, veal scaloppine and a burger served with delectable skinny french fries that a discerning friend says “pass my test: they don’t need ketchup.”

From Washington Post

It serves a classic veal Parm and also breaded scaloppine.

From New York Times

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

From Literature