zVeal & Chicken

	Nate Cortese talks about Veal Angelina.

Veal Angelina Honoring our Grandma Angie, we offer a succulent veal cutlet pounded thin, dipped in a light egg batter, and pan fried until fluffy and golden brown. Served with garlic butter for dipping  19.50 ©Veal Piccata a tender veal cutlet, pounded thin and sauteed in butter, garlic and seasonings, and topped with fresh mushrooms 19.50 Veal Marsala a tender veal cutlet pounded thin, floured and sauteed to order with fresh mushrooms in marsala wine  19.50 Veal Cutlet Parmigiana a solid veal slice, breaded and topped with our tomato sauce and fresh mozzarella cheese  19.50 Veal Soltimbocca a tender veal cutlet sauteed in butter with fresh garlic, proscuitto, and seasonings topped with melted Swiss and mozzarella cheeses and finished with cream sherry  19.50 Veal Chops French cut chops, thick, delicious, and broiled to perfection. Served with bordelaise sauce.    Single Chop  27.50    Twin Chops  42.95 Veal Chops "Milanese Style" made with oil, garlic, and oregano  add   2.95 Breaded Veal Cutlet with tomato sauce  18.25 Veal and Peppers chunks of veal sauteed in red sauce with green peppers, onions, Rhine wine, and seasonings  17.95 Eggplant Parmigiana slices of fresh eggplant dipped in flour and egg, sauteed, and layered with tomato sauce and topped with mozzarella 14.95

©Charbroiled Chicken Breast 13.95 ©Chicken Breast Rosemary pan fried and delicately seasoned with rosemary  15.50 ©Broiled Half Chicken basted in Rhine wine or seared with barbeque sauce  13.50 Fried Chicken southern style  13.50 Boneless Chicken Breast Cordon Bleu stuffed with ham and Swiss cheese  15.50 Chicken Scallopini chucks of chicken breast pounded thin, floured and sauteed to order with fresh mushrooms in marsala wine  16.95 © Chicken Cacciatore your choice of the traditional half chicken or a boneless breast sauteed with mushrooms, green peppers, and onions in a light red sauce  16.95 ©Chicken Piccata a fresh boneless chicken cutlet, sauteed lightly in butter, garlic and seasonings, and topped with fresh mushrooms  17.50 Chicken Marsala a tender cutlet pounded thin, floured and sauteed to order with fresh mushrooms in marsala wine  17.50 ©Chicken Angelina a fresh bonless cutlet floured, dipped in egg, pan fried, and served with garlic butter   ( ©: without garlic butter)  17.50 Chicken Soltimbocca a tender chicken breast sauteed in butter with fresh garlic, proscuitto, and seasonings topped with melted Swiss and mozzarella cheeses and finished with cream sherry  17.50 Chicken Cutlet Parmigiana two tender, boneless cutlets with our homemade sauce and browned mozzarella cheese  16.25 Chicken Palermo sliced floured breast of chicken sauteed in an Alfredo style sauce with spinach, diced tomato, and seasonings served over fettuccine.  17.50

The above entrees include: © Soup of the Day or Fresh Tossed Salad, with a choice of © Homemade Italian, Homemade Russian, Ranch, Homemade Creamy Blue, Parmesan Pepper, or Homemade French Dressing (Crumbly Blue Cheese Dressing 1.60 extra) and a choice of one of the following: ©Vegetable ©Pasta of the Day ©Baked, French Fried or Franconi Potatoes © Rice © Upon request, these items will be prepared and served within the Creative Cuisine guidelines of the American Heart Association.