Steve Wertz wrote:
> On 8 May 2006 17:46:23 -0700, Sheldon wrote:
>
> > Boob ****williger wrote:
> >>
> >> Chicken Piccata is made from chicken scallopine, which are BY
> >> DEFINITION pounded thin.
> >
> > By definition? It's spelled scaloppini.
>
> Then I guess those 55,000 references on Google alone must be
> wrong.

You should know better than to be using Google as a dictionary... is
why you stink at crossword puzzles.

He even got me screwing it up with his widdle peepee... it's actually
spelled:

M-W

scallopini
noun
probably from Middle French, shell
: thin slices of meat (as veal) sautéed or coated with flour and fried
---

There are plenty of recipes that indicate pounding, BUT they typically
insinuate pounding for those who can't use a knife (they typically say
if not thin enough pound - which of course is defeating/stupid).
Pounding tender cuts of meat ruins it, don't do it... instead learn to
use a knife. What did people do before foodtv and plastic wrap.

Sheldon