When I was growing up, the smell of Sunday sauce throughout my Italian American neighborhood could be detected for miles.
I never had to angle for an invitation to anyone’s home, they always welcomed me with open arms. I usually wound up at my best friend’s house, especially when her Italian immigrant grandmother was visiting. Grandma Giuseppina made the best Sunday sauce.
One of my favorite dishes was veal parmigiana. Sadly, my mother never made it because veal was more expensive than chicken.
Long before I was born, veal was cheaper than chicken. I found that out from my neighbor across the street. He told me that his wife and mother made veal dishes all the time back in the 1940’s and 1950’s.
After looking up info about veal parmigiana, I discovered this tidbit on Frankie Bones website:
“Originating in the Italian neighborhoods along the east coast, veal parmigiana (veal then being cheaper than chicken) eventually spread into restaurants and published cookbooks by the 1950s. Before long, veal parmigiana was everywhere, and with chicken prices coming down, that dish also came to the forefront.
Other possible origins of veal parmigiana
Wikipedia explains the possible origins: There are several theories about the origin of the dish. Most frequently its invention is attributed to either Parma, Sicily or Campania. The case for Parma is that parmigiana refers to Parma and because Parmesan cheese is produced there. Sicilian food writers have several different explanations for a Sicilian origin. According to author Pino Correnti, the word parmigiana derives from the Sicilian word for damigiana, a wicker sleeve used both for wine bottles and the hot casserole in which the dish would be prepared and served.
Try buying veal on a budget these days. Unless my local grocery store runs a sale, the cheapest you’re going to find veal cutlets is maybe $17.99 a pound. The butcher charges upwards of $20 a pound.
A few months ago, Shop Rite had veal cutlets on sale for $10.99 a pound and I practically bought out the store.
When I’m on the hunt for a killer veal parm restaurant meal, I have my favorites. I also have a long list of other people’s favorite restaurants for a “so tender you can cut it with a fork” kind of veal.
I love a French cut bone-in veal Parmigiana, but I will eat any version of veal parm as long as it is tender and prepared by a chef who cares about quality and flavor.
If you’re a passionate chicken parm lover, check out this list by clicking HERE.
Let’s go on veal parmigiana journey throughout Monmouth County and find the places with the best, according to me and my foodie friends.
La Mondina - 110 Union Ave, Brielle, NJ 08730
According to Pudge on Facebook: The Bone in Veal Parm is massive as you can see compared to the fork and worth every dollar. Phenomenal as usual along with the drinks, apps and dessert.
Buona Sera - 50 Maple Ave, Red Bank, NJ 07701
I almost always include Buona Sera on my lists. Like Trama’s in Long Branch, this place has never ever served me a bad or mediocre meal. Every single thing I’ve ever eaten here has been perfection. Chris and his staff care about what leaves their kitchen. The bone- in veal Parmigiana here is heaven on a plate. I love the vibe of this place as well.
