Robyn Lane

Robyn Lane

Robyn Lane

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.

  • Trama's Trattoria - 115 Brighton Ave, Long Branch, NJ 07740

    Long Branch has a few of my favorite restaurants and Trama is on the list. The veal parm made with Buffalo Mozzerella is one of the best you’ll eat in Monmouth county. Trama’s has never served me a bad or mediocre meal. Always on point, especially the veal parm.

  • Anjelica's Restaurant - 1070 Ocean Ave N, Sea Bright, NJ 07760

    Lonnie, Tom, and many friends and acquaintances have raved about the veal parmigiana here. This place is very difficult to get in to. You MUST have a reservation. They have a scrumptious breaded bone- in veal chop parm that is to die for. It covers the entire plate and is cooked to perfection. Anjelica’s is pricey, but worth every penny.


  • 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.

    Veal Parm - La Mondina Brielle

  • 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.

    Veal Parm - Buona Sera

    Buona Sera Italian Restaurant in Red Bank | Buona Sera

    Red Bank's finest traditional Italian Restaurant Not Just A Restaurant. An Experience. Menus OVER 40 YEARS culinary experience & passion Buona Sera Italian Ristorante isn't just a restaurant; it's an extraordinary dining experience located at the heart of Red Bank NJ. With over 40 years of culinary expertise and a deep passion for Italian cuisine, ...

  • Brando's Citi Cucina - 162 Main St, Asbury Park, NJ 07712

    OMG, if you’re not going for the veal parm, please, please order the stuffed veal chop. Stuffed with figs, Asiago cheese, and wild mushrooms in a cognac sauce. The veal parm is equally delicious, made with a double cut chop pounded thin then breaded. The sauce and their homemade mozzerella will seal the deal for you as one of the best dining experiences you’ve ever had.

Sign me up for the WRAT email newsletter!

Join ClubRAT for access to all the perks delivered right to your inbox from Jersey's Concert Connection! Get exclusive presale codes for upcoming shows, the latest updates with your favorite rockers, contest info, and more.

By clicking "Subscribe" I agree to the website's terms of Service and Privacy Policy. I understand I can unsubscribe at any time.