Scaloppine
Type of Italian meat dish / From Wikipedia, the free encyclopedia
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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]
Quick Facts Course, Place of origin ...
Course | Secondo (Italian course) |
---|---|
Place of origin | Italy |
Main ingredients | Meat (either beef, veal, or chicken), wheat flour, redux sauce |
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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 carne pizzaiola, a pizza-style tomato sauce.[5]