scaloppine
[ skah-luh-PEE-nee; ska-luh-PEE-nee ]
A term in Italian cookery describing a thin
SCALLOP of meat (most often veal), usually prepared by dredging the meat in flour before sautéing it. Scaloppine dishes are generally served with a sauce based on wine or tomatoes.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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