Scaloppine is a culinary term that refers to a dish made with thinly sliced meat, typically veal, that is pounded into thin, tender cutlets. The word "scaloppine" is derived from the Italian word "scaloppa," which means "escalope" or "slice."
To prepare scaloppine, the meat is first flattened by pounding it with a meat mallet or rolling pin. This helps tenderize the meat and ensures an even thickness. The flattened cutlets are then typically coated with flour, dipped in beaten eggs, and coated with breadcrumbs before being cooked.
Once coated, the scaloppine is typically cooked briefly in a hot skillet with a small amount of oil and butter until it is golden brown on both sides. The cooking time is short to prevent the meat from becoming tough and overcooked. After cooking, the scaloppine is often served with various sauces or toppings, such as lemon, white wine, butter, capers, or mushrooms.
Scaloppine can also be made with other meats, such as chicken, beef, or pork, as well as with fish or vegetables. The term can also refer to a specific dish, such as "Scaloppine al Marsala," which is a popular Italian preparation that includes cooking the cutlets with Marsala wine and mushrooms.
Overall, scaloppine is a versatile and delicious dish that showcases thinly sliced and pounded meat, resulting in a tender and flavorful meal.
