[skah-luh-pee-nee, skal-uh-] 
| scallops, esp. of veal, flattened by pounding and usually dredged in flour or breadcrumbs and sautéed quickly: scaloppine alla Marsala. |
| sca·lop·pi·ne also sca·lop·pi·ni (skāl'ə-pē'nē, skä'lə-) n. Small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce. [Italian, pl. of scaloppina, diminutive of scaloppa, thin slice, from French escalope, from Old French, shell (from the fillets being served curled like shells); see scallop.] |