Scaloppine

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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 a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often veal, pork, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces.

The sauce accompanying Scaloppine can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; piccata or scaloppine al limone, which denotes a caper and lemon sauce[2]; scaloppine ai funghi a mushroom-wine redux; and pizzaiola a pizza style tomato sauce.

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References[edit]

  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: 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: Charles Scribner's Sons. p. 684. ISBN 0-684-81870-1. Retrieved 10 July 2012. 

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