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sca·lop·pi·ne also sca·lop·pi·ni

(skăl′ə-pēnē, skä′lə-)

Small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce.

[Italian, pl. of scaloppina, diminutive of scaloppa, thin slice, from French escalope, from Old French, shell (from the fillets being served curled like shells); see SCALLOP.]

Indo-European & Semitic Roots Appendices

Thousands of entries in the dictionary include etymologies that trace their origins back to reconstructed proto-languages. You can obtain more information about these forms in our online appendices:

Indo-European Roots

Semitic Roots

The Indo-European appendix covers nearly half of the Indo-European roots that have left their mark on English words. A more complete treatment of Indo-European roots and the English words derived from them is available in our Dictionary of Indo-European Roots.

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