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]
 Scaloppine al limone | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
| Main ingredients | Meat (either beef, veal, or chicken), wheat flour, redux sauce |
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]
Etymology
editThe term scaloppa derives from the French escalope. The untranslated term was used until the beginning of the twentieth century in the publications of various Italian gastronomes such as Giovanni Vialardi and Ada Boni.[6]
See also
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References
edit- ^ Annabella P. Hill (1995) [1872]. Mrs. Hill's Southern Practical Cookery and Receipt Book (facsimile Mrs. Hill's new cookbook,1872). Columbia, South Carolina: University of South Carolina Press. p. 433. ISBN 1-57003-048-0. Retrieved 10 July 2012.
- ^ Hill, A. P.; Fowler, Damon Lee (1995). Mrs. Hill's Southern Practical Cookery and Receipt Book. Univ of South Carolina Press. ISBN 978-1-57003-048-2.
- ^ Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker (1997). Joy of Cooking. New York: Charles Scribner's Sons. p. 684. ISBN 0-684-81870-1. Retrieved 10 July 2012.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ "Ricetta Piccata di vitello al limone - RicetteMania". www.ricettemania.it.
- ^ Allan Bay e Fabiano Guatteri (2003). Il gourmet degli avanzi. p. 263.
{{cite book}}: Unknown parameter|agency=ignored (help) - ^ Artusi, Pellegrino (2011-07-28). La scienza in cucina e l'arte di mangiare bene (in Italian). Bur. ISBN 978-88-586-2202-5.
External links
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