here is a good chicken parmigiana recipe. substitute veal and you have veal parmigiana. also, this is a good marinara sauce as well for any type of red gravy dish you may like. Cucina's Marinara and Chicken Parmigiana Marinara Sauce: Ingredients: 2 Tbl. olive oil 1 medium onion, diced 2 cloves garlic, minced 28 oz. can crushed Italian tomatoes 1 Tbl. dried basil 1 Tbl. dried oregano 1 Tbl. sugar 1 tsp. salt pinch of red pepper flakes Method: In medium saucepan, heat oil. Add onion and saute until soft. Add garlic and cook on low heat for 2 min, stirring often. Add tomatoes, basil, oregano, sugar, salt and pepper flakes. Stir cover and simmer for 30 min. Chicken Parmigiana Ingredients: 4 6oz. boneless and skinless chicken breasts 2 eggs, beaten 1 1/2 cups seasoned breadcrumbs 1/4 cup vegetable oil 1 cup Cucina's marinara sauce (recipe above) 1/2 lb. fresh mozzarella, sliced into 8 pieces 1/4 cup grated Parmigiana cheese grounded black pepper chopped fresh parsley Method: Pound chicken breasts between 2 pieces of plastic wrap until flat. Dip each one into beaten eggs, then into breadcrumbs, coating both sides of chicken. Heat oil in skillet. Brown chicken on both sides, cooked until almost done. Transfer to baking sheet. Top each chicken breast with about 1/4 cup sauce, then 2 slices mozzarella cheese and a sprinkle of Parmesan cheese. Grind pepper on top. Bake in 350 degrees for 10 min. or until cheese melts and chicken is cooked through. Serve at once with chopped parsley on top.