A classic Italian dish featuring a tender veal chop, breaded and topped with marinara sauce and cheese.

Bone-in Veal Chop Parmigiana

Slow-cooked veal shanks braised with vegetables, white wine, and broth, served with gremolata.

Osso Buco

Freshly baked flatbreads made from imported Italian flour and family recipes.

Hand-crafted Flatbreads

A seafood medley of shrimp, mussels, calamari, and clams in a light tomato sauce over pasta.

Frutti di Mare

Season the veal chops with salt and black pepper on both sides.

Prepare the Veal Chops

Dredge each chop in flour, shaking off the excess. Dip into beaten eggs, then coat with breadcrumbs.

Bread the Chops

In a large skillet, heat olive oil over medium-high heat. Add the breaded veal chops and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chops

Preheat your oven to 375°F (190°C). In a baking dish, spread marinara sauce on the bottom. Place the fried veal chops on top, then spoon more marinara sauce over each chop. Sprinkle mozzarella and Parmesan cheese on top.

Assemble the Dish

Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven, garnish with fresh basil, and serve hot.

Garnish and Serve

Bone-in veal chops

Salt

Black pepper

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Marinara sauce

Mozzarella cheese

Parmesan cheese

Fresh basil

In a large skillet, heat some oil over medium-high heat. Season the veal shanks with salt and pepper. Sear the veal shanks on all sides until browned, about 4-5 minutes per side.

Sear the Veal

In the same skillet, add carrots, celery, onion, and garlic. Sauté until the onions are translucent, about 5 minutes.

Sauté the Vegetables

In a slow cooker, place the seared veal shanks on the bottom, add the sautéed vegetables, diced tomatoes, white wine, beef broth, thyme, and bay leaf.

Combine Ingredients

Cover and cook on low for 6-8 hours or until the veal is tender and falls off the bone.

Slow Cook

In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Set aside.

Make Gremolata

Serve the osso buco hot, topped with the gremolata.

Serve

Veal shanks

Carrots, diced

Celery, diced

Onion, chopped

Garlic, minced

Tomatoes, diced

White wine

Beef broth

Thyme, dried

Bay leaf

Parsley, chopped

Lemon zest

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, whisk together the Italian flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture. Pour in the yeast mixture and olive oil. Mix until a dough forms.

Combine Mixtures

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

First Rise

While the dough is rising, preheat your oven to 475°F (245°C).

Preheat the Oven

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a flat round shape about 1/4 inch thick.

Shape the Flatbreads

Place the flatbreads on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until they puff up and are lightly golden.

Bake the Flatbreads

Remove the flatbreads from the oven, let them cool for a few minutes, and serve warm.

Cool and Serve

All-purpose Italian flour

Warm water

Active dry yeast

Sugar

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.

Sauté the Garlic

Stir in the canned diced tomatoes and white wine. Bring the mixture to a simmer.

Add Tomatoes and Wine

Add the shrimp, mussels, calamari, and clams to the skillet. Cover and cook for about 5-7 minutes or until the seafood is cooked through and the mussels and clams have opened.

Cook the Seafood

Add the cooked pasta to the skillet, tossing gently to combine. Season with salt and black pepper to taste.

Bone-in Veal Chop Parmigiana

Osso Buco

Hand-crafted Flatbreads

Frutti Di Mare