Chicken Parmagiana is our most substantial Italian plate. Two chicken breasts are lightly breaded and cooked, then covered with the same homemade meat sauce that goes into our lasagna, topped with cheese and baked so the sauce and cheese fuse into a single golden crust. Underneath, pasta soaks up everything that runs off the chicken. Garlic toast finishes the plate.
What Makes Our Chicken Parmagiana Special
Most kitchens serve one breast; we serve two, and we bake rather than broil so the chicken stays moist under the sauce instead of drying out under direct heat. The breading is light enough to keep some crispness at the edges after baking, and our meat sauce brings the same slow-simmered depth that our regulars come back for. It is one of the reasons guests describe Capital Pizza & Steak House as a steakhouse with a serious Italian side.
A Sit-Down Dinner in North Edmonton
This is a date-night and celebration order, and it is a favourite for birthday dinners in Belle Rive, Eaux Claires and Mayliewan. Start the table with loaded nachos or a Chef's Salad, and if someone at the table wants pasta instead, our Meat Lovers Lasagna and Baked Penne with Meat Sauce use the same sauce. Our Veal Parmagiana, steaks and Greek plates are on the full menu.
