Veal Parmigiana

While Chicken Parmigiana is the more common version, true Italian-American tradition calls for veal. The tender, delicate flavor of premium veal takes this beloved dish to another level entirely.

We use only the finest milk-fed veal, pounded thin for even cooking and maximum tenderness. Each cutlet is dipped in seasoned egg wash, coated in our special blend of Italian breadcrumbs, and pan-fried until golden and crispy.

Our house marinara—simmered for hours with San Marzano tomatoes and fresh herbs—is ladled over the top, followed by a generous layer of fresh mozzarella that melts into bubbly perfection under the broiler.

Guests from Princeton, Hamilton, and Lawrenceville agree: our Veal Parm is worth the drive.