Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.
Maggiano's Little Italy Recipe
1 piece chicken breast scaloppine
1 teaspoon herb marinade
salt and pepper mix as needed
1 oz. roasted red pepper
1 oz. prosciutto, thin sliced
2 oz. provolone cheese, thin sliced
2 tablespoons Italian olive salad, drained (see recipe below)
1/2 tablespoon pesto
1/2 tablespoon pesto mayonnaise
1 onion roll
Preparation: Brush chicken with herb marinade and salt pepper mix. Grill. Lightly grill the prosciutto. Place it on top of the chicken. Split the bread. Spread mayonnaise on the bottom half and pesto on the top half. Place chicken and prosciutto on the bottom half of the bread followed with the olive salad and then the provolone and lastly the red pepper. Place sandwich on a flat top with the weight on top to help flatten it. Cook until golden. Flip over to grill the other side, returning weight to continue to help flatten.
Olive Salad using the
giardinare recipe braising liquid...
1 cup Kalamata olives
1 cup green olives
1/4 cup capers
Preparation: Rough chop the olives. Heat all braising liquid ingredients and cook for 5 minutes. Add olives and capers. Then cook for 2 more minutes and cool.