/skah'leuh pee"nee, skal'euh-/ , n. Italian Cookery.
scallops, esp. of veal, flattened by pounding and usually dredged in flour or breadcrumbs and sautéed quickly: scaloppine alla Marsala.
Also, scallopini .
[ 1945-50; scaloppine, pl. of SCALOPPINA, equiv. to scalopp ( a ) thin slice (of veal, poultry, etc.) ( escalope ESCALOPE) + -ina dim. suffix ]