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"Scallopini" redirects here. For the squash, see Pattypan squash.
Veal scaloppine with porcini mushrooms and zucchini

Scaloppine (plural and diminutive of scaloppa - a small scallop, i.e., a thinly sliced cut of meat[1]) (in English usage scaloppini; sometimes scallopini) is an Italian dish consisting of thinly sliced meat (most often veal, although chicken may also be used) 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.[2]

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  1. ^ Annabella P. Hill (1995) [1872]. Mrs. Hill's Southern Practical Cookery and Receipt Book (facsimile Mrs. Hill's new cookbook,1872). Columbia, South Carolina, USA: University of South Carolina Press. p. 433. ISBN 1-57003-048-0. Retrieved 10 July 2012. 
  2. ^ Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (1997). Joy of Cooking. New York, New York, USA: Scribner[disambiguation needed]. p. 684. ISBN 0-684-81870-1. Retrieved 10 July 2012.  External link in |publisher= (help)

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