Living here in New Jersey, it’s easy to few local joints serving top quality veal parmigiana.
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.
Did You Ever Wonder About The Origins Of Parmigiana Dishes?
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.
Here’s Robyn’s List Of Monmouth County Restaurants Serving Great Veal Parmigiana
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 good veal parm restaurant meal, I have my favorites. I also have a long list of other people’s favorite restaurants for tender veal parm.
I love a bone-in veal parm, but I will eat any version of veal parmigiana as long as it is tender and prepared by a chef who cares about quality and flavor.
Let’s go on veal Parmigiana journey throughout Ocean County and find the places with the best, according to me and my foodie friends.
Dolce Liberta - 100 McKinley Ave, Manahawkin, NJ 08050
According to Elaina, this modern Italian restaurant moved to Manahawkin from Lanoka Harbor last year, and serves delicious tender veal dishes. Elaina either gets the veal parm or the veal picatta. She has tried both the house made red sauce and the vodka sauce on her veal parm. Thanks to Elaina and Dave, I now have another restaurant to check out near LBI.
