| Scaloppine | |
| Country: | Italy |
| Course: | Secondo (Italian course) |
| Main Ingredient: | Meat (either beef, veal, or chicken), wheat flour, redux sauce |
Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat)[1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces.[2]
The sauce accompanying scaloppine can come in many varieties according to regional gastronomic traditions. Popular variations include tomato-wine reduction; scaloppine al limone or piccata, which denotes a caper-and-lemon sauce;[3] [4] scaloppine ai funghi, a mushroom-wine reduction; and carne pizzaiola, a pizza-style tomato sauce.[5]
The term scaloppa 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.[6]