Scaloppine
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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.
Key facts
- Food.name
- Scaloppine
- Food.image
- Scaloppine al limone.jpg
- Food.image_size
- 250px
- Food.caption
- Scaloppine al limone
- Food.country
- Italy
- Food.course
- Secondo (Italian course)
- Food.main_ingredient
- Meat (either beef, veal, or chicken), wheat flour, redux sauce
via Wikipedia infobox
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Encyclopedic overview
2 sectionsContents
- See also
- References
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.
Excerpted from Wikipedia’s “Scaloppine” article, available under the CC BY-SA 4.0 licence.