Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Greek Tomato Sauce/ Chicken Parmigiana

Our son Rick found this recipe when he was studying Greece in Junior High.
He served it to his class as part of his project and we've been making it ever since.
It's a wonderfully flavourful tomato sauce made from ingredients
you have in your cupboard..
It is great served over meatballs or shrimp or just plain as a pasta sauce.
I also like to use it for Chicken Veal Parmigiana. (recipe follows)
  • 1 large onion finely chopped
  • 1/4 cup butter (no substitutes*)
  • 2 tablespoons olive oil
  • 1 6 ounce can tomato paste
  • 1 can water
  • 1 large garlic clove, minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon dried basil
  • salt and pepper to taste
  1. In a medium pot, saute` onion in butter and olive oil until golden brown.
  2. Add remaining ingredients and stir.
  3. Simmer, uncovered, for about 30 minutes, stirring occasionally.
Chicken or Veal Parmigiana

  • 4 chicken breasts or veal cutlets
  • 1/2 cup flour
  • 1/2 teaspoon basil
  • salt and pepper
  • 1 large egg beaten with a fork
  • 1 1/2 cup Panko bread crumbs
  • Greek Tomato Sauce (see above)
  • 4 slices Mozzerella cheese
  • grated Parmesan cheese
  1. Lay chicken breast or piece of veal between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness.
  2. Mix flour, basil, salt and pepper in a shallow bowl.
  3. Dredge each piece of meat in seasoned flour.
  4. Dip floured meat into beaten egg and then Panko crumbs.
  5. Fry in 1/2 inch hot oil until nicely browned on each side, turning only once.
  6. Place meat on a baking sheet and bake at 350 degrees until meat is done, about 20 minutes.
  7. Top each serving with a generous amount of warm tomato sauce and one piece of Mozzerella cheese, then sprinkle with 1 tablespoon Parmesan cheese.
  8. Return to oven and broil, watching closely, until cheese begins to brown.


  1. HI! I just found your blog and I'm so excited! My mamma was Mennonite, Holdeman Mennonite, from Walnut Hill, FL. I currently attend a "non-denominational" whose elders are Mennonite, all my good friends are Mennonite and I love it. I guess that makes me a Mennonite girl...I don't know :) I love your blog. I learned to cook out of the Mennonite cookbooks and yes, Mennonite girls CAN cook. Your Tomato Sauce looks so awesome. I will definitely have to try it. It looks so easy!! Thanks Girls :)

  2. Chicken Parmasan is on my menu for tonight! I'll probably use sauce from a can this time though as that is what I have on hand. The sauce recipe sounds simple and delicious.

  3. Just a quick question - the only tomato comes from a small can of tomato sauce?? Is there an ingredient missing?

    I love your blog and check it out pretty much every day. Thanks!!



  4. I love chicken Parmesan....such a simple recipe, but certainly full of great flavor. I will try this next time.

  5. Ruth, It is Tomato paste, not sauce so yes the tomato paste is all that's required - it packs alot of flavour.

  6. This chicken tasted like restaurant quality!! Terrific! I did not have the time to make the sauce, so I used a sauce from a jar, but it was still great! So very juicy and not dry.

  7. This time I took the time to make the sauce. Incredible!! It is soooooo good! I am glad that I made the sauce first. Then it simmered and thickened while I was making the chicken. Like I said in a previous comment, takes like a restaurant quality meal! Definately a recipe you would be proud to serve to guests.


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