Definitions for scaloppineˌskɑ ləˈpi ni, ˌskæl ə-

This page provides all possible meanings and translations of the word scaloppine

Random House Webster's College Dictionary

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 )


  1. scaloppine(Noun)

    A thin scallop of veal (sometimes other meat) dredged in flour and then sautu00E9ed


  1. Scaloppine

    Scaloppine is an Italian dish consisting of thinly sliced meat that is dredged in wheat flour, sautéed, then heated and served with a tomato-, or wine-sauce; or piccata, which denotes a caper and lemon sauce.


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