veal scallopini
- noun
- /viːl ˌskæl.əˈpiː.ni/
:
escalopas de ternera
- The restaurant is famous for its veal scallopini, which is cooked to perfection.
Examples
-
A little pété foie gras, veal scallopini, dry marsala, and, if we're lucky, we might even get a disco dolly for dessert.
-
For dinner, I ordered veal scallopini with a creamy mushroom sauce.
-
Her daughter has the veal scallopini, and so does Alan.
Fiction book (1997) -
She prepared a delicious veal scallopini served with a side of pasta.
Synonyms
1
9.5
Thin, pounded slices of meat like veal or chicken that cooks fry and serve with sauce
1
8.6
Thin slices of meat like veal or chicken flattened, floured, and fried quickly, often served with a sauce
1
8.1
Thin slices of meat, often chicken or veal, cooked in a sauce
How Thin
Surface Forms
Morphology
The phrase simply names a dish composed of the meat type 'veal' prepared in the 'scallopini' style; if a learner knows 'veal' and understands 'scallopini' as pounded, sautéed meat slices, the combined meaning is directly derivable. This noun+noun culinary compounding is a common, compositional pattern (cross-linguistically frequent in food names), so it is immediately transparent to learners who know both constituents.
Etymology
The dish veal scallopini may come from Italian cooking: veal is the meat and scallopini refers to 'small, thin slices' of meat. Cooks would flatten and quickly fry these thin slices so they cook fast and stay tender, so today veal scallopini means 'thinly sliced, quickly fried veal served with a sauce'.