Pronunciation: [skah-loh-PEE-nee; skah-loh-PEE-nah]
An Italian term for a thin scallop of meat, typically veal, in which case it's scallopine di vitello. The meat is dredged in flour, then sautéed and served variously. For instance, scaloppine al marsala is flavored with marsala, scaloppine al limone is accented with lemon juice, and scaloppine alla milanese is dipped in egg, then in a breadcrumb-parmesan mixture before being fried in butter.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.