Scaloppine

Appears in

Published 2004

About

Technically, a very thin cutlet made from the tenderloin or loin of veal. These days it refers to any thin slice of pounded veal or meat. (Has anyone yet seen “scaloppine of monkfish”? It’s coming.)

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Glossary

The licensor does not allow printing of this title