Neighborhood Eats: Chicken cutlet from Nana's in Livingston

LIVINGSTON (WABC) -- Everyone wants to enjoy a meal at nana's, but if you can't make it to grandma's house, there is a restaurant in New Jersey that's the next best thing.

This Nana's has been in existence for nearly 35 years. It started small, but it's taken over three storefronts since it opened in 1981. And it was an immediate hit.

Marc Dworkin started with just a deli counter, but the business has grown to include catering and a restaurant. There are antiques throughout and generations of customers.

Nana's started as a Jewish deli with prepared food, but it now also includes salads and Italian specialties. The most popular item is the tuna.

Dworkin won't divulge his nana's recipe for her tuna, but he will share the recipe for his chicken cutlet. And

the difference is in the egg wash.

Restaurant employee Sherry Riello double dips the cutlet in the egg wash and amped-up bread crumbs before she fries it. Then pesto eggplant, salami, mozzarella, broccoli rabe and roasted peppers team with that cutlet for a sandwich that you likely can't finish.

The presentation and quality of food are second to none, standards that Marc's son Jason adheres to because he cherishes his customers.

It's a testament to how popular the restaurant is, located at 127 South Livingston Avenue in Livingston.

Recipe for Nana's chicken cutlets:

For cutlets:

2 chicken breasts, skinless

For bread crumb mixture:

2 cups Seasoned bread crumbs tossed with cup grated Pecorino Romano cheese, 2 pinches black pepper, 1 TBS garlic powder and 1TBS dried parsley.

For egg wash:

3 Eggs, 1/4 cup grated Pecorino Romano, 1 tsp salt and 1 tsp pepper, 1 tsp chopped garlic and 1/4 cup fresh Italian parsley. Mix well.

Directions:

1) Dip cutlet in egg wash

2) Dip in bread crumb mixture

3) Egg wash again

4) Bread crumb mixture again

5) Cook olive oil until brown

For sandwich:

Items needed:

Fried eggplant (6 thin slices), fresh mozzarella (6 slices), 6 slices Genoa salami, 2 roasted peppers, divided, 1 bunch broccoli rabe, sauted, 2 italian rolls, 3 TBS pesto.

Directions:

1) Slice Italian roll and top with pesto, balsamic vinegar and olive oil

2) Place each fried cutlet on one sandwich and layer with remaining items, dividing equally between the two sandwiches.