Escalopine

In Italian cuisine, escalopine refers to small, thin slices of veal, smaller and thinner than an escalope. The term comes from the Italian word scaloppina. The slices are generally coated in flour or breadcrumbs and fried in butter for scaloppine dishes. Although they are smaller than escalope, the same cutting principle is used.

Where It’s Used

“Cut the veal into escalopine slices, coat them in flour, and fry them.”