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.
In the Vinony graph
Within Vinony's link graph, Scaloppine is referenced by 326 other articles, and connects out to reduction, chicken parmesan and Italy.
It sits within the topics Italian beef dishes, Italian chicken dishes and Veal dishes.
Its subject is documented across 11 Wikipedia language editions.
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
Wikidata facts
- Country of origin
- Italy
- Image
- Veal scaloppine.jpg
Show 1 more fact
- Commons category
- Scaloppine
Sources (2)
via Wikidata · CC0
~1 min read
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.