scaloppine

[skah-luh-pee-nee, skal-uh-]
noun Italian Cookery.
scallops, especially of veal, flattened by pounding and usually dredged in flour or breadcrumbs and sautéed quickly: scaloppine alla Marsala.
Also, scallopini.


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

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World English Dictionary
scaloppine or scaloppini (ˌskæləˈpiːnɪ)
 
pl n
escalopes of meat, esp veal, cooked in a rich sauce, usually of wine with seasonings
 
[Italian: from scaloppa a fillet, probably from Old French escalopescallop]
 
scaloppini or scaloppini
 
pl n
 
[Italian: from scaloppa a fillet, probably from Old French escalopescallop]

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Example sentences
For example, scaloppine can be cut from the bone shoulder but not without taking extra care.
Almost as good was the veal scaloppine sparked with lemon and white wine.
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