Sometimes there's nothing better than an authentic, homemade Italian meal.
Chef Mario Carbone, the co-founder whose namesake New York City red sauce restaurant has expanded to Miami, Dallas, Doha, Hong Kong and most recently Las Vegas, joined "Good Morning America" on Wednesday to share a couple of his classic dishes.
Check out his full recipes below to get a taste of Carbone at home.
This classic Italian-American restaurant dish is layered, indulgent and perfect for red-sauce lovers.
Ingredients
2 large boneless, skinless chicken breasts, pounded thin and halved
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian-seasoned breadcrumbs
Olive oil, for frying
1 small eggplant, sliced into 1/2-inch rounds, roasted or lightly fried
4 thin slices prosciutto
1 jar (24 ounces) Carbone Marinara Sauce
8 ounces fresh mozzarella, sliced
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley or torn basil
Olive oil, for finishing
For the seasonal side salad
3 ounces arugula
1 ounce Little Gem lettuce
1/2 ounce thinly shaved watermelon radish, about 8 slices
1/2 ounce freshly shelled green peas, blanched
1/2 ounce asparagus tips, halved and blanched
8 small mint leaves
1 1/2 ounces lemon vinaigrette, 40–60 lemon to oil ratio
Generous pinch of salt and freshly ground black pepper
3/4 ounce shaved pecorino Romano
Directions
Season the chicken cutlets generously with salt and pepper. Dredge each piece lightly in the flour, shaking off any excess, then dip into the beaten eggs and coat evenly in the breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets until golden brown, about 3 to 4 minutes per side, then transfer to a paper towel–lined plate to drain.
Preheat the broiler. Arrange the fried chicken in an oven-safe skillet or baking dish. Top each cutlet with a slice of eggplant, a slice of prosciutto, a spoonful of Carbone Marinara Sauce and slices of fresh mozzarella.
Broil just until the mozzarella is melted and bubbly. Remove from the oven and sprinkle with the Parmesan and parsley or basil. Finish with a light drizzle of olive oil.
To serve, gently toss the arugula, Little Gem lettuce, watermelon radish, peas, asparagus tips, mint, lemon vinaigrette, salt and pepper. Top with shaved pecorino Romano and serve alongside the chicken.
Serves: 4
Prep Time: 5 minutes
Cook Time: About 10 minutes
Ingredients
1 box Barilla Fusilloni
2 cups fresh basil leaves, packed
1/4 cup pine nuts
4 small garlic cloves
1 cup olive oil
8 ounces stracchino cheese
1/2 cup grated Parmesan
1/2 cup grated Pecorino
Salt
Freshly ground black pepper
Small handful fresh basil leaves, for garnish
Directions
Bring a small pot of water to a boil and prepare an ice bath. Blanch the basil for 5 to 10 seconds until bright green, then transfer immediately to the ice water. Drain and gently dry.
In a blender or food processor, combine the basil, garlic and olive oil, then blend until smooth and vibrant. Transfer the pesto to a bowl set over ice, then fold in the pine nuts and a pinch of salt.
Bring a pot of salted water to a boil. Add the fusilloni and cook until al dente, about 5 to 6 minutes. Reserve a small amount of pasta water, then drain the pasta.
Add the cooked pasta to a large sauté pan over low heat. Add the pesto and stracchino and toss gently until the cheese melts and the sauce becomes creamy. Add a splash of the reserved pasta water as needed to loosen and emulsify the sauce until glossy.
Transfer to a warm serving bowl and finish with the Parmesan, Pecorino and fresh basil.
GMA Kitchen Picks
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