Re: Chicken Parmesan
Rani i know you asked Diva, but alfredo sauce is actually pretty easy to make. You make a roux out of flour and oil/butter. When its light brown in color and bhoonified, you slowly add milk until its a firni like consistency. Then cook on low flame . Actually you use a low flame throughout. When its the right consistency for you, take off the stove while still hot, add salt to taste and also stir grated mozarella cheese in. Serve on top of pasta.
Diva: I have seen some American friends make it a different way but I think they took the easy way out. They would make veal parmesan by taking breaded veal patties, bake them till done. Then they will line them up in a pan, pour marinara sauce all over it, top with grated parmesan cheese and put in the oven for a bit. Never tasted it since they obviously didnt use zabiha veal :)
PS: veal is baby goat meat.