scaloppine


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sca·lop·pi·ne

also sca·lop·pi·ni (skăl′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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

scaloppine

(ˌskæləˈpiːnɪ) or scaloppini
pl n
1. (Cookery) 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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

sca•lop•pi•ne

or scal•lo•pi•ni

(ˌskɑ ləˈpi ni, ˌskæl ə-)

n.
(used with a sing. or pl. v.) scallops of meat, esp. veal, floured and sautéed.
[1945–50; < Italian scaloppine, pl. of scaloppina <scalopp(a) thin slice (of veal, poultry, etc.) (< French escalope; see scallop)]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

scaloppine

Small escalopes of veal, about 3 in square and weighing 1–11⁄2 oz.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
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Familiarity breeds a sense of adventure, so we ordered the scaloppine d'anatra ( duck escalopes), turkey ham pizza, went for the tube- shaped rigatoni with the peperoncino e gamberi , and had the deliciously sinful dome of dark, white and milk chocolate mousse ( Tre Bombe al Cioccolato).
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And I can remember what I had--I had veal scaloppine and I thought, 'hello, how long has this been going on?' Following this discovery of food from outside the 'classic English diet' of her youth, Simone began experimenting with a wider range of cooking styles.
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He delved into his Scaloppine al Funghi, (pounds 14.95), which translate as escalopes of veal, pan-fried in white wine and finished in a cream and mushroom sauce.
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It began when Mr Gove's wife, a journalist named Sarah Vine, revealed that Mr Gove enjoyed eating something called "scaloppine with parmentier potatoes".
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From Steak Tartare and Korean-Style Barbecued Short Ribs; to Veal Scaloppine with Prosciuto and Sage; to Pork Chops with Chorizo Vinaigrette and Braised Pork Tacos with Ancho Chilies; to Stuffed Lamb Breast and Indian-Style Fritters with Lamb; to Jerked Chicken and Rabbit with Sherry and Garlic Sauce; to Squab with Umbrian-Style Game Sauce and Rack of Venison with Warm Shallot-Apple Relish and Wild Mushrooms; to Deep-Fried Sweetbreads and Vegetables; to Salsa Mexicana and Corned Beef Pickling Spice, "Lobel's Meat Bible" is a complete course of study in a single volume and a very strongly recommended addition to personal, professional, and community library cookbook collections.
Lobel's Meat Bible
Chicken & Shrimp Scaloppine. In the wrong hands, "sauteed chicken and shrimp with mushrooms, artichokes, capers, and smoked Prosciutto in a lemon butter sauce" can end up with 1,380 calories, 36 grams of sat fat, and 3,410 mg of sodium.
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