Best 2 Veal Zingara Recipes

Indulge in the symphony of flavors that is Veal Zingara, a classic Italian dish that combines the richness of veal with a vibrant array of ingredients. This culinary masterpiece is a testament to the artistry of Italian cuisine, where each component harmonizes to create a delectable symphony of tastes.

Our curated collection of Veal Zingara recipes offers a journey through the diverse culinary traditions of Italy. From the classic Veal Zingara with its combination of sweet Marsala wine, savory mushrooms, and tender veal, to the modern interpretations that incorporate unique ingredients and cooking techniques, these recipes cater to every palate.

Explore the simplicity of Veal Zingara alla Milanese, where the delicate flavors of veal shine through, complemented by a rich tomato sauce and a sprinkling of Parmigiano-Reggiano cheese. For a more robust experience, try the Veal Zingara alla Romana, where the veal is braised in a flavorful broth infused with herbs, vegetables, and a hint of white wine.

If you seek a contemporary twist, venture into the realm of Veal Zingara with Prosciutto and Sage, where the salty prosciutto and earthy sage add an extra layer of depth to the dish. And for those who love a touch of spice, the Veal Zingara alla Diavola brings a piquant heat with its generous use of chili peppers.

No matter your preference, our selection of Veal Zingara recipes will take you on a culinary adventure, showcasing the versatility and boundless creativity of Italian cuisine. Prepare to tantalize your taste buds and embark on a journey of culinary discovery with Veal Zingara.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL PIZZAIOLA

Veal Pizzaiola image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 thin slices of veal (Leg cut)
1/4 cup olive oil, plus 2 tablespoons
Salt and black pepper
3 garlic cloves, crushed and finely chopped
1 1/2 pounds tomatoes, skinned and chopped
Sprig fresh oregano or 1/2 teaspoon dried
2 teaspoons Worcestershire sauce
2 thin slices mozzarella cheese
1 tablespoon finely chopped parsley
Freshly grated Parmesan cheese

Steps:

Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.

CHICKEN ZINGARELLA

Chicken Zingarella image

This recipe is from my Mom. It is sweet and savory. It is also fairly quick to prepare. Serve over spaghetti or linguine.

Provided by quotFoodThe Way To

Categories Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless chicken breasts, sliced into bite-size pieces
1 (28 ounce) jar ragu garden vegetable spaghetti sauce or 1 (28 ounce) jar any vegetable spaghetti sauce
1 (14 ounce) jar roasted red peppers
1 small onion, chopped
6 -7 large mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons light brown sugar
1/4 cup red wine
olive oil

Steps:

In a large skillet, saute mushrooms, onions, and garlic in olive oil until onions are translucent and mushrooms golden brown.
Add chicken and cook until no longer pink.
Add jar sauce, wine and brown sugar; simer 15 minutes on medium-low heat.
Drain roasted peppers of oil and slice into strips; add to sauce and simmer 5 minutes more.
Serve immediately over pasta of your choice.

Nutrition Facts : Calories 324.1, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1455.8, Carbohydrate 14.6, Fiber 1.8, Sugar 8.1, Protein 32.4

Tips:

Use high-quality veal for the best results. Look for veal that is pale pink in color and has a fine grain.
Pound the veal cutlets thin before cooking. This will help them cook evenly and quickly.
Season the veal cutlets with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Dredge the veal cutlets in flour before cooking. This will help them brown evenly and prevent them from sticking to the pan.
Cook the veal cutlets in a hot skillet with butter or olive oil. Cook them for 2-3 minutes per side, or until they are cooked through.
Serve the veal cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Veal Zingara is a classic Italian dish that is sure to impress your guests. The combination of tender veal, savory mushrooms, and tangy tomatoes is simply irresistible. This dish is perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily make this delicious dish at home.