Scaloppine (plural and diminutive of '' scaloppa''—a small scallop, i.e., a thinly sliced cut of

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

; in

English English usually refers to: * English language * English people English may also refer to: Peoples, culture, and language * ''English'', an adjective for something of, from, or related to England ** English national ...

usage ''scaloppini''; sometimes ''scallopini'') is a type of

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

dish that comes in many forms. It consists of thinly sliced meat, most often

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

, or

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

, that is dredged in

wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bre ...

and sautéed in one of a variety of reduction

sauces In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

. The sauce accompanying ''scaloppine'' can come in many varieties according to regional gastronomic traditions. Popular variations include

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

wine Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...

reduction; ''scaloppine al limone'' or

piccata Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, and then served in a sauce containing lemon juice, butter, and capers. Etymology Piccata is an Italian word, the feminine form of the word piccato, meani ...

, which denotes a caper-and-lemon sauce; ''scaloppine ai funghi'', a

mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

reduction; and pizzaiola, a

pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...

-style

tomato sauce Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...

Etymology

The term 'escalope' derives from the French ''escalope''. The untranslated term was used until the beginning of the twentieth century in the publications of various Italian gastronomes such as Giovanni Vialardi and

Ada Boni Ada Boni (; 1881–1973) was an Italian chef, magazine editor, food writer and book author. Her most famous book, '' Il talismano della felicità'' (''The Talisman of Happiness'' in English), published in 1928, is considered one of the classic Ital ...

References

External links

Scallopini chicken Video Recipe
Beef dishes Italian chicken dishes Italian cuisine Veal dishes {{Italy-cuisine-stub

Etymology

See also

References

External links