Scaloppine
Template:Short description Template:Italics title Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters".
Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat)[1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces.[2]
The sauce accompanying scaloppine can come in many varieties according to regional gastronomic traditions. Popular variations include tomato-wine reduction; scaloppine al limone or piccata, which denotes a caper-and-lemon sauce;[3][4] scaloppine ai funghi, a mushroom-wine reduction; and pizzaiola, a pizza-style tomato sauce.[5]
Etymology
The term scaloppa derives from the French escalope. The untranslated term was used until the beginning of the twentieth century in the publications of various Italian gastronomes such as Giovanni Vialardi and Ada Boni.[6]
See also
Script error: No such module "Portal".
References
<templatestyles src="Reflist/styles.css" />
Script error: No such module "Check for unknown parameters".