Scaloppina (Escalope) is a term adopted especially abroad to indicate a slice of veal or pork meat (but recently it could indicate turkey breast too) usually cut from knuckle or top round. Its weight shall be around 50 gr, it shall contain no fat or connective tissue and it shall be no more than 0,5 cm thick; it shall be flattened with a steak hammer to give it an oval shape. The escalope is the ideal cut for short cooking recipes.