[jocon307]

Great post, great comments!

And let me praise my own fave Italian restaurant in Bayonne, NJ - Amici's. It has recently changed hands, and they've turned the ultimate red-sauce bar seating area into a martini bar, questionable, but, the food is still excellent. Also, the old hard-core wait staff is gone, but the service is still fine.

Get the lobster ravioli, entre, not appetizer, or the veal, really excellent last Thursday. God Bless Italians, they really love food!

[sarcasm]

Lobster Ravioli - I'm getting hungrier. There's a great place in Brooklyn - Margaret's Pasta on 86th Street and Avenue U which sells fresh Lobster Ravioli and a Lobster Vodka Sauce.

[carlo3b]

VEAL/CHICKEN PARMIGIANA

3 lb. veal/chicken cutlets  (8 cutlets)(6 chicken boneless skinless)
3 c. Italian seasoned bread crumbs
1 c. flour
1 egg
1 1/2c. milk
1/2c. vegetable oil
1 bell pepper
8 slices Mozzarella cheese
1 can sliced mushrooms (fresh if you have them)
Salt and Pepper
Your Favorite Spaghetti Sauce

    Salt and pepper cutlets. Mix egg and milk together, dip the cutlets into the flour, then the egg mixture and then into seasoned bread crumbs. Fry in oil until browned. In casserole spread a little sauce on bottom. Put cutlets in on top with a little sauce. Then put mushrooms and two slices of mozzarella cheese on each cutlet. Top with a slice of bell pepper and cook until hot and bubbly, about 45 minutes at 350 degrees.