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sca·lop·pi·nealso sca·lop·pi·ni (skăl′ə-pē′nē, skä′lə-)
Small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce.
[Italian, pl. of scaloppina, diminutive of scaloppa, thin slice, from French escalope, from Old French, shell (from the fillets being served curled like shells); see scallop.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
scaloppine(ˌskæləˈpiːnɪ) or scaloppini
1. (Cookery) escalopes of meat, esp veal, cooked in a rich sauce, usually of wine with seasonings
[Italian: from scaloppa a fillet, probably from Old French escalopescallop]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
or scal•lo•pi•ni(ˌskɑ ləˈpi ni, ˌskæl ə-)
(used with a sing. or pl. v.) scallops of meat, esp. veal, floured and sautéed.
[1945–50; < Italian scaloppine, pl. of scaloppina <scalopp(a) thin slice (of veal, poultry, etc.) (< French escalope; see scallop)]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
Small escalopes of veal, about 3 in square and weighing 1–11⁄2 oz.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited