Veal with rigatoni pomodoro & our delicious bread/tapenade

Veal Parm

Eggplant with rigatoni pomodoro & our delicious bread/tapenade

Eggplant Parm

Chicken with rigatoni pomodoro & our delicious bread/tapenade

Chicken Parm

Pound the veal cutlets to about 1/2 inch thickness. Season with salt and black pepper.

Prepare the Veal

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese. Dredge each veal cutlet in flour, dip into the eggs, and then coat with the breadcrumb mixture.

Breading Process

In a large skillet, heat olive oil over medium-high heat. Fry the breaded veal cutlets for about 3-4 minutes on each side until golden brown. Remove and place on paper towels to drain excess oil.

Fry the Veal

In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions. Drain and set aside.

Cook the Rigatoni

In a large saucepan, heat the pomodoro sauce. Add the cooked rigatoni and toss to combine.

Combine with Pomodoro Sauce

Place the rigatoni with pomodoro on a plate, top with the fried veal cutlets, and sprinkle with mozzarella cheese. Broil in the oven for 2-3 minutes until the cheese is melted and bubbly.

Assemble the Dish

Serve hot with fresh basil, bread, and a side of tapenade.

Serve

Veal cutlets

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese

Mozzarella cheese

Olive oil

Rigatoni pasta

Pomodoro sauce

Salt

Black pepper

Fresh basil

Bread (for serving)

Tapenade

Slice the eggplant into 1/2-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.

Prepare the Eggplant

Boil water in a large pot, add a pinch of salt and cook the rigatoni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Rinse the salt off the eggplant slices and pat dry. Heat olive oil in a large skillet over medium heat. Sauté eggplant until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.

Sauté the Eggplant

In a baking dish, layer half of the cooked rigatoni, half of the pomodoro sauce, half of the eggplant slices, half of the mozzarella cheese, and half of the parmesan cheese. Repeat the layers with the remaining ingredients.

Preheat the oven to 375°F (190°C). Bake the layered dish for 25-30 minutes until the cheese is bubbly and golden.

Bake

Let the dish cool for a few minutes before serving. Garnish with fresh basil and serve alongside slices of bread and tapenade.

Eggplant

Olive Oil

Rigatoni Pasta

Pomodoro Sauce

Mozzarella Cheese

Parmesan Cheese

Fresh Basil

Bread

Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs.

Prepare the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook until golden brown on both sides, about 4-5 minutes per side. Transfer the chicken to a baking dish.

Cook the Chicken

Pour marinara sauce over the chicken and sprinkle mozzarella and Parmesan cheese on top. Bake in the preheated oven for about 20 minutes or until the cheese is bubbly and golden.

Add Sauce and Cheese

While the chicken is baking, cook the rigatoni pasta according to package instructions. Drain and set aside.

Once the chicken is done, serve it alongside the rigatoni pomodoro. Garnish with fresh basil and serve with bread and tapenade on the side.