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Escalop a la Zingara

Escalop a la Zingara

First of all, the name prompted me, after a short documentary I chose to prepare only "a la" without respecting one hundred percent the original recipe.

  • 1 kg of veal pulp
  • salt
  • pepper
  • White flour
  • 100 ml oil
  • 300 gr brown mushroom mushrooms
  • 300 gr smoked chop [from home]
  • 3 cloves of garlic
  • 1 teaspoon buoy
  • 2 tablespoons red pasta
  • green parsley

Servings: -

Preparation time: less than 60 minutes


The meat is washed, sliced ​​and beaten with a whisk, seasoned with salt and pepper, put in white flour and fried in hot oil [turning on both sides] until lightly browned. Remove to a plate. alaturata.

Put the julienned chop, finely chopped onion and sliced ​​mushrooms in the hot oil and fry lightly for 2-3 minutes [all prepared in advance]

Put the paprika, tomato paste, cleaned and sliced ​​garlic + a cup of water.

Add the veal and cook for about 10-15 minutes [add more water if needed]

I served it with plain rice garnish and lettuce.

Pork escalope with mushrooms and onions

  • Cut the chop into 1 cm thick slices, salt, pepper and beat with a hammer.

Add them to the flour and fry them in the pan where the oil and butter have been heated, until they change color slightly, in the meantime cut the onion into small pieces and the kaizer julienne.
When they are ready, take them out on a plate.

In the remaining fat, put the onion to harden and let it harden, add the kaizer, when it has browned, quench it with the wine, then add the broth and half a glass of water.

Let everything boil for 20 minutes then add the chops over the sauce .. if necessary add more water until the meat is covered ..

When the sauce has dropped by half, add the mushrooms, leave on the fire for another 10-15 minutes and season with salt and pepper.

How much do we boil a beef escalope?

I lightly mixed the meat with the mushrooms and poured a little water (about 200 ml). I brought everything to a boil over medium heat, stirring occasionally. Be careful, the meat flour will form a creamy sauce that will tend to stick to the bottom of the pot!

And yet how much do we boil it? Good question! It depends on the age of the cow and the quality of the meat. They were given in which I boiled the escalope in a pressure cooker (30 minutes). Other times it was ready in 15 minutes. Everything is based on the senses: taste and see if the pieces of meat are tender or not. If necessary, you can boil it on the stove for an hour, on a very low heat (with a lid) and add a little water if the sauce drops a lot. In the end, the sauce must decrease and the meat must be tender.

I put out the fire and pulled the pan aside. I quickly chopped some green parsley (my mother makes the dill cutlet) and sprinkled it over the food. What a nice aroma !! The sauce is fine and creamy, the meat is soft and tasty. If you want, you can also correct the seasoning with salt and pepper. I add a little more ground black pepper after I put out the fire.

  • Chicken escalope is easy to digest and low in fat, so you can serve it for lunch or dinner.
  • The escalope can be made with dehydrated vegetable sauce or tomatoes. You can find it in several forms, but they all have in common the base of the lemon sauce.
  • Because the sauce is flavorful enough, it is not mandatory to marinate the chicken before cooking. If you have a package already marinated in the refrigerator, you can use it.
  • If you want to prepare this recipe again, you can also use boneless chicken legs.
  • In season, you can replace onions and garlic with their green equivalents.
  • Remember that after you add the wine, you should wait for a few boils, so that it can release alcohol vapors.
  • If you like colorful dishes, you can complete the recipe with two tablespoons of broth and water, which will form a reddish and tasty sauce.
  • For extra flavor, add spices such as cloves, mustard powder, bay leaf powder, nutmeg, grated ginger, cardamom, cinnamon and / or allspice to the flour in which you roll the chicken.
  • When you keep the chicken heads warm, you can wrap them in paper towels, which will absorb the excess oil.

Suitable gaskets

  • Fresh salad
  • risotto
  • mashed potatoes
  • natural potatoes
  • Easter
  • polenta.

Preparation chicken escalope with mushrooms and cream

I chopped onions and garlic & # 8211 I had greens. They give flavor and sweetness to this preparation.

I chose a deeper pan or pan in which I heated the butter and oil. When they started to sizzle, I put the chicken fillets in the pan (shaken slightly by the excess flour). I worked in 2 shifts of 3 slices each. We do not crowd the pan because the chest will not brown but will only turn white from the juices left.

I fried the slices over high heat, 1 minute on each side (enough to brown slightly). What a fine aroma the butter gives it! I pulled the pan aside and took out the fried fillets on a plate. I lightly covered them with aluminum foil and set them aside.

I put the pan on the fire again and heated it well (without smoking). The fat in which the chicken was fried remained, as well as small fragments of glued meat. I poured a glass of white vermouth (I had Martini Bianco but you can also use a semi-dry white wine) to deglaze the pan. I raised the flame beneath it and waited for the alcohol vapor to rise. Do not be afraid, the final preparation will not contain alcohol because they evaporate. Only the fine aroma of the drink will remain behind them.

I put the thin slices of mushrooms in the pan and sautéed them, over high heat, until the water left dropped and they browned slightly (about 5 minutes). At the end I salted and peppered them.

We will start by flattening the pork with a schnitzel, add it with salt, thyme and pepper and leave it for a few minutes to take the flavor from the spices. Then chop the onions, wash and clean the mushrooms, if they are fresh, and if they are canned, we will rinse them in some water and drain them.

"Heat the oil to fry the meat. During the thermal preparation of the meat, we will cut the bacon into thin strips, and we will add them at the end. We will turn the meat on both sides, over medium heat, to penetrate well. We don't have to fry the meat too hard because it will dry out and this is not desirable ", gives us some details Nichi Mărăcine, master of culinary art, about the way the pork is cooked thermally.

Ingredients for six servings:

-sliced ​​pork leg-one kilogram

-Sunflower oil-100 milliliters

-Salt and pepper-a teaspoon

- Thyme - a teaspoon tip

-Smoked bacon or pastrami-150 grams

-Tomato paste-50 grams

-Tomatoes-a bigger piece (200 grams)

In the oil in which we fried the meat we will add the onion, chewing gently and continuously, then the mushrooms and the flavors. It is a bay leaf, thyme, salt and pepper. We can add a little wine, but a little water works just as well, and then we will let the ingredients simmer over low heat, under the protection of a lid.

"After the onion and mushrooms have softened, we will add diced tomatoes and tomato paste. At the end, we put the bacon because it has to boil and not to fry, so that it leaves a little of its flavor ”, explains master Nichi Mărăcine.

Let the ingredients simmer for another 10-15 minutes, add a little more water or wine, if we consider that not enough sauce has formed, and put the pieces of meat fried beforehand. Taste and, if you prefer, add a little more salt and pepper, add the finely chopped parsley and our preparation is ready.

The gypsy escalope is served with a garnish of vegetables, rice, puree or natural potatoes, according to everyone's preference.

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Video: The Dish -- Veal Zingara (October 2021).