Scaloppine

Scaloppine is a type of Italian dish that consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in a reduction sauce, which varies by region.
Popular sauces include tomato-wine reduction; scaloppine al limone or piccata, which denotes a caper-and-lemon sauce; scaloppine ai funghi, a mushroom-wine reduction; and pizzaiola, a pizza-style tomato sauce. Veal scaloppine served with tomato sauce, prosciutto and mozzarello has been popular in Italian-American cuisine since World War II, where a heavier version is made than in Campania. It is speculated that the dish was created in a luxury resort hotel in Sorrento, which had better access to tender veal than home cooks.
The term scaloppa derives from the French escalope. The untranslated term was used until the beginning of the twentieth century in the publications of various Italian gastronomes such as and Ada Boni.