scaloppine

or scal·lo·pi·ni

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

Phonetic (Standard)IPA

noun

, Italian Cooking.

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

scaloppine

/ ˌskæləˈpiːnɪ /

plural noun

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

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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

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Word History and Origins

Origin of scaloppine¹

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

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scalogram scalp

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