A little taste of Italy.

Tonight we're having Chicken Parmesana with Fettuccine Alfredo and salad with the Giardiniera I put up after Christmas.
The Chicken Parmesana is simple, just lightly tenderize some boneless chicken breasts and season with salt, pepper, and garlic powder. Dredge them in flour, then egg wash, and finally Italian bread crumbs mixed with Parmesan cheese. Saute in olive oil until golden brown, turning once. Transfer to a baking dish and top with your favorite marinara and mozzarella and bake @325 for about 20 minutes. The Alfredo is also easy. Boil Fettuccine and drain. Saute garlic in a little butter, add Fettuccine and toss with heavy cream and Parmesan cheese.Season to taste with salt, pepper, and a dash of nutmeg. You can find the Giardiniera in the pickle section of the grocery, or make your own (see my 12/26 post). Mangiare!