Scaloppine: A Classic Italian Dish of Thinly Sliced Veal

Scaloppine are thin slices of veal that have been pounded thin and then breaded and fried. They are a popular dish in Italian cuisine, particularly in the northern regions of Italy such as Piedmont and Lombardy. Scaloppine are often served with a tomato-based sauce and are considered a classic example of a "second course" or main dish in traditional Italian cuisine.

Scaloppine are made by pounding thin slices of veal between two pieces of parchment paper to make them even thinner and more delicate. Then, the slices are dredged in flour, eggs, and breadcrumbs, and fried in olive oil until they are golden brown and crispy. Some recipes may also include a step where the scaloppine are sautéed in butter or other fat before being served.

Scaloppine are often served with a variety of sauces, such as tomato sauce, mushroom sauce, or a cream-based sauce. They can also be served with side dishes like pasta, risotto, or roasted vegetables. Overall, scaloppine are a delicious and versatile dish that can be enjoyed in many different ways.