A term in Italian cookery describing a thin scallop of meat (most often veal), usually prepared by dredging the meat in flour before sautéing it. Scaloppine dishes are generally served with a sauce based on wine or tomatoes.
A term in Italian cookery describing a thin scallop of meat (most often veal), usually prepared by dredging the meat in flour before sautéing it. Scaloppine dishes are generally served with a sauce based on wine or tomatoes.