 Scaloppine al limone | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
| Main ingredients | Meat (either beef, veal, or chicken),wheat flour,redux sauce |
Scaloppine (plural anddiminutive ofscaloppa—a smallescalope, i.e., a thinly sliced cut ofmeat)[1] is a type ofItalian dish that comes in many forms. It consists of thinly sliced meat, most oftenbeef,veal, orchicken, that is dredged inwheat flour andsautéed in one of a variety ofreductionsauces.[2]
The sauce accompanyingscaloppine can come in many varieties according to regional gastronomic traditions. Popular variations includetomato-wine reduction;scaloppine al limone orpiccata, which denotes a caper-and-lemon sauce;[3][4]scaloppine ai funghi, amushroom-wine reduction; andpizzaiola, apizza-styletomato sauce.[5]
The termscaloppa derives from the Frenchescalope. The untranslated term was used until the beginning of the twentieth century in the publications of various Italian gastronomes such as Giovanni Vialardi andAda Boni.[6]
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