thin slice of meat
Years ago it was the main secondo on every trattoria menu, a thin slice of choice veal cooked in any number of ways. Now fashion has moved on a bit, but a scaloppine (sometimes scaloppa) is still an essential part of the Italian diet. Note that a scaloppine isn't always veal; it might be pork, chicken, turkey or beef.
Some of the veal classics:
scaloppine al limone: with lemon
scaloppine ai funghi: with mushrooms
scaloppine alla marsala: with sweet Marsala wine
scaloppine alla pizzaiola: in tomato sauce
saltimbocca alla romana: veal rubbed with sage, and cooked with prosciutto and maybe cheese on top, with a white wine sauce.
cotoletta milanese: scaloppine fried in breadcrumbs
cotoletta bolognese: the same, only with a bit of prosciutto and parmigiano
scaloppine alla primavera: with vegetables
cotoletta a orecchia di elefante (elephant's ear) or cotoletta alla viennese: like a cotoletta milanese only bigger—a wienerschnitzel.