FAQs
Scaloppine are lean slices of veal (though sometimes also pork or turkey), often lightly flattened with a meat pounder, cooked in a sauce that may feature wine or lemon. They make a very appealing second course that is easy to prepare.
What does scallopini mean in Italian? ›
Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) is a type of Italian dish that comes in many forms.
Is it scallopine or scallopini? ›
The term “scallopini” (or scallopine) refers to the thin, quick-cooking cuts of meat (like chicken breast, lean steak, or veal) that are coated with flour and cooked rapidly.
What is scallopini English? ›
Meaning of scaloppine in English
an Italian dish consisting of thin pieces of meat, typically veal (= meat from a young cow), cooked in a thick sauce: She asked the chef if he could make veal scaloppine for her. The scaloppini were cooked to perfection. I sprinkled the scallopine with salt and herbs.
What do Italians call veal? ›
Veal in Italy. “If you are in Milan and you're talking about veal, then you are only ever talking about vitello da late, la carne bianca, bianca alla Milanese!”
Is scallopini the same as schnitzel? ›
Schnitzel is a German term, scallopini is an Italian term and cutlet is a term used in the UK. All refer to a thin, tenderised piece of meat, typically crumbed and then cooked.
What is the difference between scallopini and piccata? ›
What's the Difference Between Scallopini and Piccata? Scallopini is the name for a thin slice of meat, usually chicken or veal. When dredged in flour and pan-fried, it is called scaloppine. One type of scallopini dish is piccata, which includes a pan sauce of lemon, capers, white wine or sherry, and butter.
Why is my veal scallopini tough? ›
Overcooked veal can become tough and dry, losing its tenderness and succulence. Additionally, using the wrong cut of veal or failing to pound it to an even thickness can contribute to toughness. Veal cutlets should be thin and evenly pounded to ensure uniform cooking and tenderness.
What does piccata mean? ›
Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.
What are veal cutlets called? ›
Veal cutlet, also known as round steak, comes from the top round and is cut from the center about ¼ inch thick. This delicious cut has a little marrow-filled bone left in.
Veal cutlets may also be labeled as "scallops" or "scallopini." On restaurant menus or in cookbooks you may see cutlets described as schnitzel, a traditional Austrian dish where cutlets are dredged in flour and then coated in egg and breadcrumbs and fried; Weiner schnitzel is made from veal, in which case it is usually ...
What does scallopini style mean? ›
So just what is chicken scallopini? It comes from the Italian word “scaloppine,” which translates to “small scallops” but has now taken on the meaning of a piece of thinly sliced meat. Chicken scallopini can be cooked in a variety of sauces and flavors.
What part of the cow is veal scallopini? ›
We also use scaloppine from the more delicate loin area. The veal is then sliced to order, and pounded until it is paper-thin, or whatever thickness the customer specifies. This varies from one-eighth to one-quarter inch.
