scaloppini
Pounded veal slices
Scaloppini are thin slices of meat, usually veal, pounded flat and quickly sautéed, often with a sauce of wine, lemon, or capers.
The Italian term appears on menus describing the preparation style: veal scaloppini, chicken scaloppini.
Also spelled scallopini or scaloppine.
Struck hard, repeatedly
- flattenedMade smooth or level
- cutletThin breaded meat slice
- butterfliedSplit and flattened
- tenderizedMade meat less tough
filleted · delicate · uniform · breaded · dredged · seasoned · portioned
Young calf meat
- chickenDomestic fowl for eating
- turkeyWattled North American fowl
- porkPig as food
- cutletsThin boneless meat pieces
tender · meat · boneless · breast · loin · schnitzel · paillard
Sicilian fortified wine
- piccataLemon-butter-caper sauce method
- mushroomFleshy fungal body
- shallotMild culinary bulb
- demi-glaceConcentrated French brown sauce
Cooked quickly in fat
- pan-friedCooked in shallow fat
- skilletShallow pan for frying
- goldenBright yellow, or precious
- searedBurned on the surface
sizzling · deglaze · buttery · quick-cooking · caramelized · browned
pounded
Struck hard, repeatedly
- flattenedMade smooth or level
- cutletThin breaded meat slice
- butterfliedSplit and flattened
tenderized · filleted · delicate · uniform · breaded · dredged · seasoned · portioned
veal
Young calf meat
cutlets · tender · meat · boneless · breast · loin · schnitzel · paillard
marsala
Sicilian fortified wine
sautéed
Cooked quickly in fat
seared · sizzling · deglaze · buttery · quick-cooking · caramelized · browned
cuisine
Characteristic cooking style
- trattoriaCasual Italian restaurant
- ristoranteItalian dining establishment
- LombardyNorthern Italian administrative region
secondo · antipasto · regional · traditional · authentic · classic · old-world
scaloppinibraise
Sear, then slow-simmer
pot roast · stew · osso buco · braised short ribs · beef bourguignon
scaloppinistanding rib roast
Bone-in beef loin roast
roast · rack of lamb · prime rib · porterhouse · tomahawk steak