Grilled Chicken Prosciutto Sandwich

Shaved Ribeye Salad

Steak and Spinach Pasta

Chicken & Eggplant Parmigiana

Chicken Parmigiana

Monster Lasagna

Spaghetti & Meatballs

Cannoli

Creamy Truffle Tuscany Pasta

Pound each chicken breast to an even 1/2-inch thickness using a meat mallet or rolling pin inside a resealable bag. This ensures even grilling and tender texture.

Prepare chicken

In a shallow dish, whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic (from 2 cloves), 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the pounded chicken breasts and turn to coat. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours (if refrigerating, bring to room temp 15 minutes before grilling).

Marinate

Preheat an outdoor grill or stovetop grill pan over medium-high heat until hot (about 400°F / a hot contact). Lightly brush the grates or pan with 1 tsp olive oil to prevent sticking.

Preheat grill or grill pan

Place chicken on the grill and cook 4–6 minutes per side, turning once, until an instant-read thermometer inserted into the thickest part reads 160–165°F and juices run clear. Remove from heat and let rest 5 minutes; residual heat will bring it to safe temperature and keep it juicy.

Grill chicken

If you prefer prosciutto wrapped on the chicken rather than layered in the sandwich, wrap 3 prosciutto slices around each cooked chicken breast while it rests; the residual heat will slightly crisp the prosciutto and meld flavors.

Assemble prosciutto-wrapped chicken (optional step)

Slice the ciabatta rolls horizontally. Spread about 1 tbs softened butter evenly on the cut sides of each roll. Slice fresh mozzarella into 1/4-inch rounds. Slice the tomato into thin slices and season lightly with a pinch of salt.

Prepare bread and cheese

Place buttered cut sides down on the grill or in a skillet over medium heat until golden and lightly crisp, 1–2 minutes. Remove and set aside.

Toast rolls

If not wrapping prosciutto around chicken, lay 3 prosciutto slices directly on the bottom half of each toasted roll. Place the grilled chicken breast on top, then top the chicken with sliced fresh mozzarella. Add a handful (about 1/2 cup) of arugula and 2–3 slices of tomato on each sandwich. Drizzle 1/2 tbs balsamic glaze over the tomato and greens (divide evenly between sandwiches).

Layer the sandwich

Top with the roll top, press lightly, and if desired, return assembled sandwich to the grill or skillet for 30–60 seconds per side to warm through and gently melt the mozzarella (watch carefully to avoid burning). Slice each sandwich in half and serve immediately.

Finish and serve

boneless skinless chicken breasts

prosciutto slices

ciabatta rolls

fresh mozzarella

arugula

tomato

olive oil

lemon juice

garlic

dried oregano

salt

black pepper

butter (softened)

balsamic glaze

olive oil (for grill/brush)

In a small bowl whisk together 2 tablespoons olive oil, soy sauce, Worcestershire, 1 clove minced garlic, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Reserve about 1 tablespoon of this mixture for brushing while slicing (optional).

Prepare marinade

Place the ribeye in a shallow dish or zip-top bag and pour the marinade over it. Turn to coat so the steak is evenly covered. Marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours). Remove from fridge 20 minutes before cooking to come toward room temperature if chilled.

Marinate steak

Heat a cast-iron skillet or grill over high heat until very hot. Pat the steak dry with paper towels, then brush lightly with the reserved marinade or 1 tablespoon olive oil. Sear the ribeye 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 5–6 minutes per side for medium. Use tongs to sear the edges for 30–45 seconds if desired to render fat. Do not overcrowd the pan.

Sear or grill

Transfer the cooked ribeye to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute — this also makes it easier to shave thin slices.

Rest the steak

Using a sharp slicing knife, cut the steak across the grain into the thinnest possible slices. If you prefer paper-thin ribbons, partially freeze the rested steak for 20–30 minutes until slightly firm, then slice. Aim for 1/16–1/8 inch thickness.

Shave the ribeye

While the steak rests, place mixed salad greens in a large bowl. Add halved cherry tomatoes, thinly sliced red onion, and sliced cucumber. Toss gently to combine.

Prepare vegetables

In a small jar or bowl combine red wine vinegar, Dijon mustard, honey, lemon juice, 2 tablespoons olive oil, the remaining 1 clove minced garlic (or press briefly), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning, adding more olive oil for milder acidity if desired.

Make the dressing

Drizzle about half the dressing over the greens and vegetables and toss gently until evenly coated. Add more dressing to taste (reserve some to toss with shaved steak if desired).

Dress the salad

Divide the dressed greens among 4 plates or serve family-style. Arrange the shaved ribeye over the top of each salad in loose ribbons. Scatter shaved Parmesan, chopped parsley, and toasted pine nuts or almonds over each portion.

Plate and top

Drizzle any remaining dressing over the steak and finish with a light sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately while the steak is still slightly warm.

Finish

ribeye steak (well-marbled)

mixed salad greens (arugula, baby spinach, romaine mix)

cherry tomatoes, halved

thinly sliced red onion

English cucumber, thinly sliced

shaved Parmesan or pecorino

fresh parsley leaves, roughly chopped

toasted pine nuts or chopped toasted almonds (optional)

olive oil (for marinade and dressing)

soy sauce

Worcestershire sauce

garlic, minced (divided)

freshly ground black pepper

kosher salt

red wine vinegar

Dijon mustard

honey or maple syrup

lemon juice (fresh)

salt (for dressing)

freshly ground black pepper (for dressing)

Remove steak from refrigerator 20–30 minutes before cooking so it comes close to room temperature; pat dry with paper towels.

Bring steak to room temperature

Season both sides of the steak evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp garlic powder. Press seasonings into the meat.

Season

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Add steak and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear 2 minutes more for medium-rare (internal ~130°F / 54°C). Adjust time for preferred doneness.

Sear

Transfer steak to a cutting board and let rest 5–8 minutes. Slice thinly against the grain into bite-sized strips. Reserve any juices on the cutting board to add to the sauce if desired.

Rest and slice

Bring about 2 quarts of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 8 oz dried pasta and cook until just shy of al dente (follow package time minus 1–2 minutes). Before draining, reserve 3/4 cup of the pasta cooking water, then drain the pasta and set aside.

In the same skillet used for steak (wipe out excess fat leaving any fond), reduce heat to medium and add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. Add 1/2 cup finely chopped yellow onion and cook, stirring, 3–4 minutes until translucent but not browned.

Sweat onion

Add 3 minced garlic cloves and 1 cup halved cherry tomatoes. Cook 2–3 minutes until garlic is fragrant and tomatoes begin to soften.

Add garlic and tomatoes

Pour in 1/4 cup dry white wine (or chicken broth) and scrape up browned bits from the pan with a wooden spoon. Let simmer 1–2 minutes to reduce slightly.

Deglaze

Reduce heat to medium-low and stir in 1/2 cup heavy cream, 1 tsp lemon zest, 1 tablespoon lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Add the 4 oz packed baby spinach in batches, stirring until wilted and incorporated.

Add cream and spinach

Add the cooked pasta to the skillet. Pour in up to 3/4 cup reserved pasta water a little at a time to loosen the sauce until it coats the pasta smoothly (you may not need all the water). Stir in 1/2 cup freshly grated Parmesan until melted and integrated, creating a glossy sauce.

Combine pasta and cheese

Add the sliced steak and any rested juices to the pasta and toss gently to combine and warm the steak through, about 1 minute. Taste and adjust seasoning with salt/pepper if needed.

Return steak

Plate the pasta, garnish with 2 tablespoons chopped fresh parsley and an extra 1–2 tablespoons grated Parmesan if desired. Serve immediately.

flank steak or skirt steak

garlic powder

olive oil (for searing)

dried pasta (penne, rigatoni, or farfalle)

water (for pasta pot)

kosher salt (for pasta water)

reserved pasta cooking water

extra-virgin olive oil

unsalted butter

yellow onion

garlic cloves, minced

fresh baby spinach, packed

red pepper flakes

dry white wine or low-sodium chicken broth

heavy cream

freshly grated Parmesan cheese

lemon zest

chopped fresh parsley

extra grated Parmesan (optional)

Trim ends from the eggplants and slice into 1/4- to 1/2-inch rounds. Lay slices in a single layer on a wire rack or large baking sheet and sprinkle both sides with coarse salt. Let rest 20–30 minutes to draw out bitterness and moisture. Pat dry thoroughly with paper towels.

Prepare and sweat eggplant

Place the flour in a shallow dish. In a second shallow bowl, whisk 2 eggs with 2 tablespoons milk until blended. In a third shallow bowl, combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper.

Set up dredging stations

Heat 1/2 cup oil in a large skillet over medium heat until shimmering. Dredge each eggplant slice first in flour (shake off excess), then in the egg mixture, then in the breadcrumb mixture, pressing crumbs to adhere. Fry in batches (do not overcrowd) 2–3 minutes per side, turning once, until crisp and golden. Transfer to a paper towel–lined plate. If oil becomes too hot, reduce heat to prevent burning. You can also bake the breaded eggplant at 425°F (220°C) for 12–15 minutes, turning halfway, for a lighter option.

Dredge and fry eggplant

Trim any fat from the chicken breasts. If breasts are very thick, place each between two pieces of plastic wrap and pound gently with a meat mallet to an even thickness about 1/2 inch thick. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Prepare chicken breasts

Place 1/2 cup flour in a shallow dish. In another bowl, whisk 2 eggs with 2 tablespoons milk. In a third dish, combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, and 1/2 tsp dried basil.

Set up chicken dredge

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge each chicken breast in flour, then egg mixture, then breadcrumb mixture, pressing crumbs to adhere. Add to skillet and cook 3–4 minutes per side until golden (internal temperature about 155–160°F / 68–71°C; it will finish cooking in the oven). Transfer to a paper towel–lined plate.

Dredge and pan-sear chicken

Preheat oven to 375°F (190°C). Spread about 1 cup of marinara sauce across the bottom of a 9x13-inch or similarly sized baking dish to prevent sticking.

Preheat oven and prepare baking dish

Arrange the seared chicken breasts in a single layer over the sauce. Top each breast with a generous spoonful (about 1/3 cup) of marinara. Place a layer of fried eggplant slices over and around the chicken (two to three slices per breast depending on size) to cover. Spoon remaining marinara over any exposed eggplant/chicken so the dish is well sauced.

Layer components

Distribute the fresh mozzarella evenly over the layered chicken and eggplant. Sprinkle the remaining 3/4 cup grated Parmesan over the top. Drizzle 1 tablespoon olive oil over the surface and sprinkle red pepper flakes if using.

Add cheeses

Bake uncovered in the preheated oven 20–25 minutes, until cheese is melted, sauce is bubbling, and chicken reaches an internal temperature of 165°F (74°C). If you prefer a browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Bake until bubbly

Remove from oven and let rest 5–10 minutes before serving. Garnish with fresh basil leaves. Serve hot, spooning extra sauce from the pan over portions.

Rest and garnish

large eggplants

coarse salt (for sweating)

all-purpose flour

large eggs (for dredging)

milk

plain breadcrumbs (or panko)

grated Parmesan (for breadcrumb mix)

vegetable oil or olive oil (for frying)

all-purpose flour (for chicken)

large eggs (for chicken dredge)

milk (for chicken dredge)

breadcrumbs (for chicken)

grated Parmesan (for chicken)

dried basil

store-bought or homemade marinara sauce

fresh mozzarella, sliced or shredded

grated Parmesan (for topping)

fresh basil leaves (optional, for garnish)

olive oil (for baking drizzle)

red pepper flakes (optional)

Place each chicken breast between two pieces of plastic wrap or in a resealable bag. Pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with 1 tsp kosher salt and 1/2 tsp ground black pepper.

Pound and season

Arrange three shallow bowls: one with 1 cup all-purpose flour, seasoned lightly with 1/4 tsp salt; the second with 2 large beaten eggs mixed with 2 tablespoons milk; the third with 1 1/2 cups breadcrumbs combined with 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Set up breading station

Working one at a time, dredge each chicken breast in flour, shaking off excess; dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. Transfer coated breasts to a wire rack or plate and let rest for 10 minutes to help the coating adhere.

Dredge the chicken

Pour 1/2 cup vegetable oil into a large skillet and heat over medium-high until shimmering (about 350°F / 175°C). Add 2 breaded breasts at a time (don't crowd). Cook 3–4 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate or wire rack. Repeat with remaining breasts, adding a little more oil if needed. The chicken will finish cooking in the oven with the sauce.

Shallow fry

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so the garlic doesn't brown.

Sauté aromatics

Add 24 oz crushed tomatoes and 1 tablespoon tomato paste to the pan. Stir to combine, then add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Simmer tomatoes

Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the chicken in a single layer.

Preheat oven

Spread about 1/2 cup of the tomato sauce in the bottom of the baking dish to prevent sticking. Place the fried chicken breasts in the dish. Spoon remaining sauce evenly over each piece (about 1/3–1/2 cup per breast depending on preference). Top each breast with approximately 2 oz (about 1/2 cup total by volume) mozzarella (shredded or a slice) and sprinkle about 1 tablespoon extra grated Parmesan over each.

Assemble

Bake uncovered for 12–15 minutes, until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly. If you want a browned top, switch to broil on high for 1–2 minutes — watch carefully to avoid burning.

Bake to finish

Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley and scatter fresh basil leaves if using. Serve with lemon wedges on the side.

Serve chicken parmigiana over cooked spaghetti or with a side of garlic bread and a green salad.

Serving suggestions

black pepper (ground)

large eggs

grated Parmesan cheese

dried Italian seasoning

vegetable oil (for shallow frying)

yellow onion, finely chopped

crushed tomatoes (canned)

tomato paste

sugar (optional, to balance acidity)

fresh basil leaves (optional, for finishing)

mozzarella cheese, shredded or sliced

extra grated Parmesan (for topping)

fresh parsley, chopped

lemon wedges (optional)

Heat a large sauté pan or Dutch oven over medium heat. Add olive oil and let warm until shimmering (about 30 seconds).