Crunchy or tender breads can be stuffed with turkey, ham, lettuce, tomato, brie or mozzarella.
Best of our starters was clams casino, even though they consisted merely of fresh tender clams, bacon and light bread crumbs.
Better value was a meaty, tender, lightly breaded veal chop Milanese, served with potatoes gratin.
Resulting cakes are moist and tender, and breads clothed in a soft crust.
Those out-of-the-shell mussels ($5.95) reach right to the bottom of a martini-like glass, filled with a light scallion tomato broth given a dramatic look by its perpendicular endive spears; tender, gently breaded and sauteed portobello mushroom cutlets ($4.95), crowned by a marinated roasted pepper salad, offer nicely contrasting tastes, textures and temperatures.
The rice was more starch after that, and the chicken tenders were breaded.
Brioche is a rich, tender French pastry bread made with a high egg and butter content.
Our most satisfying entree was saute veal cutlet, tender and lightly breaded, in a sauce of roasted shallots, white wine, diced fresh tomatoes and fresh Italian parsley.
Do not miss the chicken Milanese, with its base of tender chicken scaloppini, breaded and quick-fried, then topped with a tumble of piquant arugula and fresh tomato salad studded with green olives and onions; it was consistently excellent on two visits.
Attention-getters from the menu were the juicy, tender pork chop, breaded, pan-fried and served with a soft, thin porcini mushroom polenta; smoky short ribs in a tangy barbecue sauce; a perfectly grilled sirloin steak with first-class onion rings and skins-on French fries, and sesame-crusted tuna presented rare with sautéed spinach and sticky rice.
