Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) is a type of Italian dish that consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in a reduction sauce, which varies by region.
via Wikipedia infobox
Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) is a type of Italian dish that consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in a reduction sauce, which varies by region.
Popular sauces include tomato-wine reduction; scaloppine al limone or piccata, which denotes a caper-and-lemon sauce; scaloppine ai funghi, a mushroom-wine reduction; and pizzaiola, a pizza-style tomato sauce. Veal served with tomato sauce, prosciutto and mozzarello has been popular in Italian-American cuisine since World War II, where a heavier version is made than in Campania. It is speculated that the dish was created in a luxury resort hotel in Sorrento, which had better access to tender veal than home cooks.
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