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October 7

Saint of the day:

Saint Justina of Padua

Patron Saint of Padua; Palmanova

Saint Justina of Padua’s Story

Justina of Padua(Italian: Santa Giustina di Padova) is a Christian saint and a patroness of Padua. She is often confused with Justina of Antioch.



St. Justina of Padua (October 7) was a virgin of royal birth in the city which claims her patronage. She is represented in Christian Art crowned as a princess, and with a sword transfixing her bosom, in accordance with her martyrdom, AD. 303.

In the 6th century the Paduans dedicated a church to her and she was among the virgin martyrs portrayed in the presbytery arch in the Euphrasian Basilica (at left) and in the procession of virgins in Sant'Apollinare Nuovo. In the 7th century, Venantius Fortunatus, writing in Gaul, urged travelers to Padua to visit her relics there.

Medieval histories describe her as a disciple of Saint Peter the Apostle. Thus, Saint Prosdocimus, the first bishop of Padua, is said to have been Justina's spiritual father; his histories state that he was sent from Antioch by Peter. This however is physically, but not spiritually, impossible as Justina being a young woman in 304 AD could not have known Prosdocimus as he died in approximately 100 AD.


St. Justina is a patron saint of Padua. After St. Mark, she is also a second patroness of Venice. Her feast day is October 7 and coincided with the end of grape harvest and the time for settling agricultural contracts.

The Paduan Basilica and Abbey of Santa Giustina houses the Martyrdom of St. Justine by Paolo Veronese. The Abbey complex was founded in the 5th century on Justine's tomb, and in the 15th century became one of the most important monasteries in the area, until it was suppressed by Napoleon in 1810. In 1919 it was reopened. The tombs of several saints are housed in the interior, including those of Justina, Prosdocimus, St. Maximus, St. Urius, St. Felicitas, St. Julian, as well as relics of the Apostle St. Matthias and the Evangelist St. Luke.






Abbey of Santa Giustina




Chicken Francese


  • 3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total

  • 1 cup flour for dredging (you'll also need 2 tablespoon of the flour
    mixture later for the sauce...but we'll get to that later in the instructions).

  • Kosher salt

  • Freshly ground black pepper

  • 1 teaspoon garlic powder

  • 4 eggs

  • 2 tablespoonsParmesan grated

  • 4 tablespoon fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)

  • 4 tablespoons olive oil divided...2 tablespoons for sautéing the chicken, and then
    2 more for the sauce

  • 4 tablespoonsunsalted butterdivided...2 for sautéing the chicken, 2 for the sauce

  • 4 garlic clovesminced

  • 1/4 teaspoon red pepper flakes more, to taste

  • 1/2 cup dry white wine ie, Pino Grigio

  • 1 1/2 cups chicken stock

  • Juice of two fresh lemons about 4 tablespoons


  1. Place the chicken (one at a time) in a large freezer bag, and using the side of a
    meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.

  2. Cut each pounded chicken piece into halves, or thirds. Set aside.

  3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of
    pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork.
    Remove 2 tablespoons to use later for the sauce.

  4. In a second small/medium-sized bowl, mix together the eggs, Parmesan,
    2 tablespoons of the parsley, and a pinch of salt and pepper.

  5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture,
    fully coating.

  6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.

  7. Place the coated chicken into the hot skillet, 2 at a time.

  8. Cook for 3 to 4 minutes, until nicely browned on the bottom.

  9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.

  10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.

  11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.

  12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.

  13. Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).

  14. Add white wine and chicken stock and bring to a boil. Reduce the heat.

  15. Add the lemon juice. Stir until slightly thickened.

  16. Season with a healthy pinch of salt and pepper.

  17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.

  18. Taste and adjust seasonings, if necessary.

  19. Place cutlets on plates, or platter, and pour sauce over the top.

  20. Garnish with remaining parsley

  21. Serve with pasta and enjoy

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