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Veal Parmigiana: what's the key?

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Veal Parmigiana: what's the key?

robotcoupe | Apr 30, 2008 09:25 AM

I've been asked to make veal parm for a job "audition" (I'm a private chef). I have eaten veal parm maybe once. I could kind of make it up as i go and i'm pretty sure it would be decent enough, but i'm also pretty sure that there are folks out there who have firm opinions on how to do it right. Most importantly, the person i'm cooking for. And it needs to be better than decent!

So, cutlets? Or thicker cuts? Of what? Cutlets seem like they'd get tough in the oven. Other tips, recipes, or recommendations for the holy grail of veal parm would be most welcome. (I'm in NYC). A post from 2002 said Difara's was it. Can anyone corroborate this? (And confirm he's still doing it).

I was also thinking about the possibility of a reinterpretation involving braised veal, because i know i can do that well, but would a veal parm fan recoil at this idea? I guess it depends on the veal parm fan...

By the way, I'm talking about the entree, not the sandwhich.

Many thanks.

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