Name: Salute Italian Restaurants Chicken Or Veal Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Chicken breasts or veal cutlets; 2 cups Italian bread crumbs; 1 cup Grated Parmesan cheese; 1 cup All-purpose flour; 2 large Eggs; 2 cups Valarosa tomatoes (or any canned diced tomatoes); 4 cloves Garlic, minced; 1 medium Onion, chopped; 1 cup Fresh basil leaves, chopped; 2 cups Mozzarella cheese, sliced; 8 ounces Spaghetti or your choice of pasta; 1 tsp Salt; 1 cup Olive oil

Join one of the nation’s top sommeliers in a spectacular location just below the Acropolis hill with spectacular Parthenon views to discover the art of Greek wine. You’ll focus on rare wines and grapes from local wineries, such as Roditis, Limnio, Kidonitsa, Muscat, and Mandilaras, and get to sample nibbles alongside it too.

Greek Wine Tasting with Sommelier

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Breaded in Italian bread crumbs fried till golden brown topped with Valarosa tomatoes with sautéed garlic & onions, garden fresh basil marinara & fresh melted mozzarella served with marinara pasta.

Pound the chicken breasts or veal cutlets to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

Pound and Season

In three separate shallow bowls, place flour in the first, beaten eggs in the second, and a mixture of Italian bread crumbs and grated Parmesan cheese in the third.

Setup Breading Station

Dip each piece of meat first into the flour, shaking off excess, then into the beaten eggs, and finally coat with the bread crumb mixture. Press the crumbs onto the meat to adhere.

Bread the Meat

In a large skillet, heat olive oil over medium-high heat until shimmering.

Heat Oil

Add the breaded chicken or veal cutlets to the skillet in batches, cooking for 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry the Meat

In the same skillet, add chopped onions and sauté until translucent, approximately 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.

Sauté Onions and Garlic

Stir in the Valarosa tomatoes and bring to a simmer. Season with salt and pepper. Cook for 5-7 minutes to thicken slightly.

Add Tomatoes

Preheat your oven to 375°F (190°C). Place the fried chicken or veal cutlets in a baking dish, top each piece with the tomato sauce, fresh basil, and slices of mozzarella cheese.

Assemble the Dish

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

Bake

While the meat is baking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Serve the chicken or veal parmigiana hot over a bed of marinara pasta, garnished with additional fresh basil if desired.

Serve

Chicken breasts or veal cutlets

Italian bread crumbs

Grated Parmesan cheese

All-purpose flour

Eggs

Valarosa tomatoes (or any canned diced tomatoes)

Garlic, minced

Onion, chopped

Fresh basil leaves, chopped

Mozzarella cheese, sliced

Spaghetti or your choice of pasta

Salt

Olive oil