Chicken or Veal Parmesan

1/4 cup Light Olive or Vegetable Oil  and 2 tsp butter for frying.
Heat Oil and Butter on low heat for 2 minute’s

  • 1 cup flour (or bread crumbs only)
  • 1/2 cup Semolina (optional)
  • 1/2 tsp dried rosemary
  • 1/2 tsp sage
  • 1/2 tsp oregano
  • (12 olives crushed optional)
  • 1 garlic clove minced
  • 1/4 tsp salt

Combine all above ingredients in a bowl. then add one at a time chicken or veal
4 Chicken breasts or Veal thinly sliced
2-4 slices of provolone cheese or 2 Tbsp Parmesan Cheese

Fry Chicken or Veal in pan for 3-4 minutes per side

Turn chicken or veal into bread crumbs, then add to hot oil and butter. Allow to fry about 3
minutes per side or until golden brown, remove from oil and place onto a paper towel until meat is cool.

Cover Chicken with choice of a “Red Sauce” or Marsala Sauce and place into oven (set at 350 F) for 30 minutes.
Take a slice of Provolone or grated Parmesan onto center of meat.  Place into oven (set at 350 F) for 15 minutes.

Chicken or Veal Parmesan served by itself or with pasta

Napolitano Sauce

  • 2 garlic peeled and coarsely chopped
  • ¼ cup Extra Virgin Olive Oil
  • One 28 oz can tomato sauce (1 ½ L)
  • 1/4 cup of water.
  • 1/4 cup milk
  • Add salt to taste. 1/4 tsp. salt
  • 20 leaves fresh parsley or 1 tsp dried parsley (add ONLY in the last 10 minutes of cooking sauce.) Reserve a few leaves for presentation of dish.
  • Parmesan Cheese (freshly grated)

Add olive oil and coarsely chopped garlic. Cover pan and allow to cook for 3 minutes on

Napolitano Sauce

MEDIUM heat, turning the garlic, as to not to burn.
Add tomato sauce,1 cup of water and milk. Prop lid of pan with wooden spoon and allow to simmer on LOW or Warm heat for 20 minutes turning sauce occasionally (every 20 minutes). Add fresh parsley leaves

Marsala Sauce for Veal or Chicken

OR Top off with “Marsala Sauce”Marsala Sauce
1/3 cup olive oil
1/2 onion diced
1-2 Portabella Mushrooms
1/2 tsp each: Sage, Pepper and Salt (if needed, add to taste.)
3/4 cup DRY Marsala (Use Sweet or SemiSecco Marsala for baked goods.)
2 Tbsp Fresh Parsley Chopped (or 1/2 Tbsp dried parsley) for presentation

Marsala Sauce
Return pan to medium heat and add olive oil, onions, mushrooms and seasonings. Cover pan and allow to saute for 5 minutes. ( May add heavy whipping cream and allow to simmer together for another 5 minutes.) Top off with chopped parsley for taste, color and presentation. Drizzle on top of the Veal.