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The plural of Scaloppina is Scaloppine. You will likely see it used interchangeably by many people. The term is probably derived from the French word Escalope,” which means “shell” in Old French, because the Cutlets would curl like shells when cooked.


Scaloppina can refer to many different thinly sliced and pounded meats. Veal (“Scaloppina di Vitello” in Italian) is the most common meat used for Scaloppine, but PorkChicken, even Turkey can be used. Each is differentiated by describing the Scaloppina with the name of the meat type, for example, Pork Scaloppina (“Scaloppina di Maiale” in Italian), Chicken Scaloppina (“Scaloppina di Pollo” in Italian) and Turkey Scaloppina (“Scaloppina di Tacchino” in Italian). We have even heard of Lamb (from the Lamb Shoulder), Swordfish, Tuna, Salmon and Sole being used to make Scaloppina.

You may notice that all of the meats sliced thin for Scaloppine have a fairly neutral flavor. They are chosen for their bland taste so they can serve as a better canvas for the added flavors. In general, a Scaloppina should be quick and easy to prepare, tasty, low-fat and easy to digest.

Whichever meat is chosen, it should be a thin cut to begin with, but not too thin. If the meat is too thin, it will dry out during cooking. If the meat is too thick, it will require a longer cook time and become chewy. In our experience the best thickness is about ¼ inch thick (1/2 cm), which in turn can be Pounded before use to Tenderize it further. Also to keep Scaloppina from curling in the pan, it helps to remove any Gristle and to “nick” the edges of the meat 3 to 4 times at equal intervals during your Preparation.

Each meat type of Scaloppina can be further defined by its preparation. Many of these preparations are traditional recipes and can be used on all the different meat types. Examples are Scaloppina al Marsala (flavored with Marsala Sauce), Scaloppine al Vino BiancoScaloppina al Limone (flavored with Lemon Juice), and Scaloppina alla Milanese (using a bread crumb and Parmesan Cheese breading).

Scaloppine can also be described by the type of meat and the preparation. A good example of this nomenclature would be Veal Scaloppine alla Romana (Roman style).  Another example: the Internet recipe attributed to Jacques Pépin for Veal Scaloppine With Cream, Calvados & Apples, which is actually a modification of his recipe for Pork Tournedos with Cream and Applejack (the link goes to KQED’s Jacques Pépin pages). Working from his Pork Tournedos recipe, we have made our own version of the Scaloppine recipe as an homage: Smart Kitchen’s Veal Scaloppine With Cream, Calvados & Apples. It can be found in the Smart Kitchen Recipe section.

Scaloppine is a tasty, fun dish to experiment with and use to work on your technique. It is also a great canvas on which to paint any number of the classical Sauces. We have a few recipes for Scaloppine on Smart Kitchen.

Low Fat


Low Calorie