All that the word scaloppine means is thin piece of meat. Veal and chicken are commonly used in classic recipes. The meat is breaded, fried and then served in a sauce, such as a piccata ...

Add the flour to a shallow container. Dredge the veal in the flour, making sure to coat evenly. Shake off excess flour, then set medallions aside. 2. Heat half of the olive oil in a large sauté pan ...

Turkey breast grenobloise, which is to say breaded, is sauteed and garnished with lemon slices and capers. It should be noted that boneless turkey slices are remarkably similar to veal scaloppine ...

I get a thrill just thinking about this recipe, which is terrific whether you use thin slices of veal, turkey ... Lay as many breaded scaloppine into the pan as will fit without touching.

Best to get your butcher to slice the scaloppine for you so that you will have thinly sliced even thickness pieces of veal. If you decide to do it yourself, buy what they call the nut of veal ...

Today’s recipe request is for the Turkey Scaloppine served at Mama Della ... Combine chicken stock, veal stock and chopped sage leaves and reduce by half. To finish, combine reduction of ...

Pork, veal and chicken thighs are commonly cooked with this technique because their relative fattiness keeps the meat from drying out (go to sfg.ly/sECjV3 for a recipe for pork scaloppine).

It serves a classic veal Parm and also breaded scaloppine. 1404 Third Avenue (80th Street), 212-535-3520, parmarestaurantnyc.com. At this brick-walled SoHo spot, the Milanese comes with a salad of ...