Scaloppine (plural and diminutive of Scaloppa - a small scallop, i.e. a thinly sliced cut of meat) (in incorrect English scaloppini; sometimes scallopini) is an Italian dish consisting of thinly sliced meat (most often veal, although chicken may also be used) that is dredged in wheat flour, sautéed, then heated and served with a tomato-, or wine-sauce; or piccata, which denotes a caper and lemon sauce. It is prepared in Italian cuisine as well as Italian-American cuisine. External linksPhoto of veal scaloppinePhoto of chicken scaloppineScallopini chicken Video Recipe

Recipe redux: Redding woman recreates S.F. eatery's chicken dish (The Record Searchlight)

The pages are worn now, scuffed from 21 years of use. But Brandy Black, 25, still uses "My First Baking Book," a cookbook her family gave her when she was 4 years old.

ACC launches cooking show (Austin American-Statesman)

There are at least two ways to cut a chicken into eight pieces. Chef Brian Hay goes through the underside of the bird. His colleague, chef Brian McCormick, prefers to cut through the back. A half an hour and half dozen jokes later, they both end up with chicken piccata.

Homemade pasta a party essential (Milwaukee Journal Sentinel)

Paula Suozzi comes from an Italian family that loves to cook. So when she entertains, you can bet she'll serve a variety...

FEEDER'S DIGEST (The Tampa Tribune)

SEAFOOD BACKFIN BLUE CAFE, 2913 Beach Blvd. S., Gulfport; (727) 343-2583. Be prepared to wait at this funky, friendly cafe that showcases the crab - owner-chef Harold Russell cooks about 150 pounds a week. Good suggestions include the Backfin Blue Jumbo Lump Crab Cake, portobello mushrooms and a macadamia nut-crusted fish dinner. ($)