sca•lop•pi•neˌskɑ ləˈpi ni, ˌskæl ə-(n.)

or scal•lo•pi•ni

1. (used with a sing. or pl. v.) scallops of meat, esp. veal, floured and sautéed.

   Category: Cooking

Origin of scaloppine:

1945–50; < It scaloppine, pl. of scaloppina <scalopp(a) thin slice (of veal, poultry, etc.) (< F escalope; see scallop )