1. The Italian word for a veal escalope. 2. A classic dish of a seasoned and floured veal escalope that's quickly sautéed and served with a sauce made from the pan drippings, lemon juice and chopped parsley. Chicken is also sometimes prepared in this manner.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.