4 chicken cutlets
4 slices eggplant grilled
1 Beefsteak tomato sliced
4 slices fontina cheese
1/2 cup flour
2 tbls parmigiano cheese
1 cup canola oil
1/2 glass dry
1 cup brown sauce
salt and pepper to taste
Heat oil in large saute pan. Flour the cutlets and cook on both sides until golden.
Discard the oil and add the wine. Reduce, add brown sauce.
Layer eggplant, tomato, fontina cheese and parmigiano on top and cook for 5 minutes in a medium to high oven.
Lino Viola was introduced to the world of culinary delights as a young boy growing up in a small spa village in Northern Italy. Many of Lino’s fondest memories reflect back to a family meal where there was extraordinary food, and generous amounts of love and laughter. While in Italy, he attended school for Hotel and Restaurant Management and soon after began working for a prestigious European cruise line. Eighteen hour days were routine for Viola as the cruise ship sailed from Europe to New York. The experience he gained was invaluable and the opportunity to refine his skills immeasurable. Lino opened his first restaurant in 1977, a fine dining establishment specializing in French and Italian cuisine and “white glove” service.
By 1990, the economy began to change along with the clientele’s dining habits. Lino followed the economic trend and changed his venue to hearty Italian fare served family style. When a fire ravaged the building, he relocated to larger quarters across from the train station. Currently, two of his three children, Paulette and Filippo, work with him at the restaurant, while the third attends school in Rome. Lino enjoys the people, whether it be the patrons or his staff and says, “I love to please the people and make them happy.” After 29 years in the business, he is still making them smile.
Giuseppe Agnese also called Italy home, where this accomplished chef spent most of his time in the family kitchen. He studied at the Grand Hotel in Italy before he was drawn to the United States in 1985. Once in America, he began working at Navona restaurant in Great Neck. Sometime after, he began his 15 year relationship with Lino Viola. Giuseppe believes that “you must love what you do.” Whether his cuisine is continental or family style, Agnese uses only fresh ingredients. The restaurant boasts its own herb garden, guaranteeing fresh basil, parsley, rosemary, and sage, as well as tomatoes, cucumbers and hot peppers. Every year, without fail, Giuseppe travels to Italy and France, which enables him to bring new and inventive dishes to the already delicious menu.
by Chef Giuseppe Agnese, Owner Lino Viola, son, Filippo and daughter, Paulette