Mussels or Clam Posillipo

Chicken Marsala

Veal Piccata

Chicken Piccata

Veal Marsala

Scallops, basil, capers, broccolini in a garlic tomato sauce.

Chilean Sea Bass

GRATZZI GRILLE

CHIP'S SPECIAL

ABA MARCH

BATZZI FAVORITES

Bucatini con Burrata

Goat Cheese Baked Ziti

Cavatelli Bada Bing

Creamy pesto risotto with grilled salmon, asparagus and fire roasted tomatoes

Pesto - Parmesan Risotto

Calzone

Stromboli

Classic Pepperoni

Sausage, pepperoni, bacon, ham, pizza sauce, and mozzarella.

Carnivora

Spinach, artichokes, onions, mushrooms, roasted red peppers, olives, pizza sauce, and mozzarella.

Garden

Classic Cheese

Wilted Garlic Spinach

Broccolini Aglio e Olio

Asparagus Aglio e Olio

Steak Fries

Rinse the mussels and clams under cold water, scrubbing the shells with a brush to remove any dirt or debris. Discard any shells that are open and do not close when tapped.

Clean the Shellfish

Mince the garlic cloves and chop the fresh parsley. Set aside.

Prepare the Broth

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Stir in the crushed red pepper flakes and canned crushed tomatoes. Cook for about 5 minutes, stirring occasionally.

Add Spices and Tomatoes

Pour in the white wine and bring the mixture to a simmer. Let it cook for another 5 minutes to reduce slightly.

Deglaze with Wine

Add the cleaned mussels and clams to the pot. Stir in the chopped parsley, salt, and black pepper. Cover the pot and steam for about 5-7 minutes, or until all the shells have opened.

Add Shellfish

Once the shellfish have opened, remove from heat. Serve immediately in bowls with the broth ladled over the top.

Serve

Mussels

Clams

Olive oil

Garlic

Crushed red pepper flakes

Canned crushed tomatoes

White wine

Fresh parsley

Salt

Black pepper

Pound the chicken breasts to an even thickness of about 1 inch. Season both sides with salt and black pepper.

Prepare the Chicken

Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off the excess.

Dredge the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the floured chicken breasts and cook for about 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add butter and sauté the sliced mushrooms until they are browned and tender, about 4-5 minutes.

Sauté the Mushrooms

Add the slices of prosciutto to the skillet and cook for an additional 2 minutes until slightly crispy.

Add Prosciutto

Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to reduce by half, about 3-4 minutes.

Deglaze the Pan

Add the chicken broth to the skillet and return the chicken breasts to the pan. Simmer for about 10 minutes, until the chicken is cooked through and the sauce has thickened slightly.

Combine Ingredients

Serve the chicken hot, spooning the mushroom and prosciutto sauce over the top. Enjoy!

Plate the Dish

Chicken breasts

Prosciutto

Mushrooms (sliced)

Marsala wine

Chicken broth

All-purpose flour

Butter

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

Prepare the Veal

Cut the lemon in half. Squeeze the juice from one half and set aside. Slice the other half into thin rounds.

Slice the Lemon

Minced the garlic cloves finely and set aside.

Chop the Garlic

Roughly chop the fresh parsley and set aside for garnish.

Chop the Parsley

In a large skillet over medium-high heat, add olive oil. Once hot, add the veal cutlets and sear for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove from skillet and set aside.

Sear the Veal

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then, add the artichoke hearts and sauté for another 2-3 minutes.

Sauté the Garlic and Artichokes

Pour in the white wine and bring to a simmer. Add the capers, lemon juice, and lemon slices. Stir well to combine.

Add Wine and Ingredients

Let the sauce simmer for about 5 minutes, allowing it to reduce slightly. Return the veal cutlets to the skillet and coat them with the sauce. Cook for an additional minute to heat through.

Finish the Sauce

Sprinkle the chopped parsley over the top before serving. Serve hot with the sauce drizzled over the veal.

Garnish and Serve

Veal cutlets

Artichoke hearts (canned or frozen)

Lemon

Capers

Pound the chicken breasts to an even thickness of about 1/2 inch. This helps them cook evenly.

Season both sides of the chicken breasts with salt and black pepper.

Season the Chicken

Dredge the seasoned chicken breasts in all-purpose flour, shaking off any excess flour.

Coat the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the floured chicken breasts to the skillet and cook for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add 1 tablespoon of olive oil and the butter. Once melted, add the artichoke hearts and capers. Sauté for about 2 minutes.

Make the Sauce

Pour in the white wine, chicken broth, and lemon juice. Stir to combine and bring the mixture to a simmer.

Add Liquids

Return the chicken to the skillet, spooning some of the sauce over the top. Let it simmer for another 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

Combine Chicken and Sauce

Garnish with chopped parsley before serving.

Finish the Dish

Artichoke hearts

Lemon juice

Dry white wine

Parsley

Lightly pound the veal cutlets between two sheets of plastic wrap using a meat mallet until they are about 1/2 inch thick. Season both sides with salt and black pepper.

Take one slice of prosciutto and wrap it around each veal cutlet, ensuring that the prosciutto adheres to the veal.

Wrap in Prosciutto

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the wrapped veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside.

Cook the Veal

In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Sauté for about 5 minutes until the mushrooms are browned and tender. Add minced garlic and cook for an additional minute.

Pour in the Marsala wine and bring it to a boil, scraping up any brown bits from the skillet. Allow it to simmer for about 5 minutes until slightly reduced.

Add Marsala Wine

Return the veal cutlets to the skillet, spooning some of the mushroom sauce over them. Cook for an additional 2-3 minutes, until the veal is heated through.

Combine with Veal

Carefully transfer the veal marsala to serving plates. Spoon more mushroom sauce over the top and garnish with chopped parsley.

Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.

Enjoy!

Garlic (minced)

Parsley (chopped for garnish)

Pat the Chilean sea bass fillets dry with paper towels. Season both sides with salt and black pepper.

Season the Fillets

In a large skillet, heat olive oil over medium-high heat. Once hot, carefully add the seasoned sea bass fillets.

Heat the Oil

Cook the sea bass for about 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from skillet and set aside.

Cook the Sea Bass

In the same skillet, add the sea scallops and sear for about 2-3 minutes per side until they are golden brown. Remove and set aside.

Sear the Scallops

In the same skillet, add minced garlic cloves and cook for about 30 seconds until fragrant. Add cherry tomatoes, capers, and broccolini, and cook for 5-7 minutes until vegetables are tender.

Sauté the Vegetables

Pour in the white wine to deglaze the skillet, scraping up any brown bits from the bottom. Allow it to simmer for 3-4 minutes until slightly reduced.

Deglaze with White Wine

Return the seared scallops and cooked sea bass to the skillet, adding the fresh basil leaves. Toss gently to coat everything in the sauce and heat through for another 2-3 minutes.

Chilean Sea Bass fillets

Sea scallops

Fresh basil leaves

Broccolini

Garlic cloves

Cherry tomatoes

In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Mix well.

Add chicken breasts to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until cooked through and juices run clear.

Grill the Chicken

Slice bell peppers, zucchini, and red onion into bite-sized pieces.

Prepare the Veggies

In a separate bowl, combine balsamic vinegar, olive oil, salt, and black pepper. Toss the sliced vegetables in the marinade.

Marinate the Veggies

Once the chicken is done, grill the marinated veggies for about 5-7 minutes, turning occasionally until tender.

Grill the Veggies

In a mixing bowl, combine Greek yogurt, chopped parsley, chopped dill, minced garlic, lemon juice, and salt. Mix until well combined.

Prepare the Sauce

Place grilled chicken on a plate and top with grilled veggies. Drizzle the garlic herb sauce over the top and serve immediately.

Serve the Dish

chicken breasts

olive oil

garlic powder

paprika

salt

black pepper

bell peppers (red, green, yellow)

zucchini

red onion

balsamic vinegar

Greek yogurt

fresh parsley (chopped)

fresh dill (chopped)

garlic (minced)

lemon juice

Cut the chicken breasts into bite-sized pieces and season with salt, black pepper, cumin powder, and paprika. Set aside.

Dice the onion and bell peppers into small pieces and mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook until browned and cooked through, approximately 5-7 minutes.

Add the minced garlic, diced onion, and bell peppers to the skillet with the chicken. Sauté for an additional 5 minutes until the vegetables are tender.

Add the Vegetables

Remove the skillet from heat and stir in the fresh cilantro. Adjust seasoning with additional salt and pepper if desired.

Finishing Touches

Serve the dish hot, garnished with additional fresh cilantro if desired.

Chicken Breast

Olive Oil

Garlic Cloves

Bell Peppers

Onion

Cumin Powder

Paprika

Black Pepper

Fresh Cilantro

Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.

Preheat the Oven

Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.

Mussels Or Clam Posillipo

Chicken Marsala

Veal Piccata

Chicken Piccata

Veal Marsala

Chilean Sea Bass

Gratzzi Grille

Chip's Special

Aba March

Batzzi Favorites

Bucatini Con Burrata