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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.

Text © Dana Facaros and Michael Pauls

Images by: italiaricette