Veal Scaloppine originated in Italy. It is a dish that consists of thinly sliced meat. Although veal is the primary protein in the dish, chicken can take the place of the veal.
The dish is popular in both Italy and abroad because it is quick and easy to prepare and is low in fat and thus easy to digest. Scaloppine is the plural and diminutive of scaloppa, a small scallop or thinly sliced cut of meat.
Some common recipes include Scaloppine al Marsala, made with Sicily's renowned fortified white wine; Scaloppine al Vino Bianco, made with white wine; and Scaloppine al Limone, made with lemon juice.