Veal parmesan

Veal Parmesan (also known as Veal Parmigiana) is a popular Italian dish that has gained widespread popularity in many parts of the world, particularly in America and Australia. The dish is a variation of the original Parmigiana recipe, which traditionally uses eggplant instead of veal.

History

The origins of Veal Parmesan are traced back to the southern regions of Italy, particularly Sicily, where the original Parmigiana dish was first created. The dish was later adapted to include veal, a common meat in Italian cuisine, and thus Veal Parmesan was born.

Preparation

The preparation of Veal Parmesan involves several steps. First, the veal cutlets are breaded and fried. They are then layered with tomato sauce, mozzarella cheese, and sometimes Parmesan cheese, before being baked in the oven. The dish is typically served with pasta, bread, or salad.

Variations

There are several variations of Veal Parmesan, including Chicken Parmesan and Eggplant Parmesan, which substitute the veal with chicken and eggplant respectively. In Australia, the dish is often served as a main component of a parma, a popular pub food.

Cultural Significance

Veal Parmesan has become a staple in Italian-American cuisine and is commonly found on the menu of Italian-American restaurants. Despite its Italian origins, the dish as it is known today is more of an American creation, with the use of mozzarella cheese and the method of baking being more common in American cooking than in traditional Italian cooking.

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