VEAL PARMIGIANA Meaning and
Definition
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Veal Parmigiana is a classic Italian dish consisting of breaded and fried veal cutlets, topped with tomato sauce, melted cheese, and often garnished with herbs such as basil or parsley. It is a variation of the well-known dish, Chicken Parmigiana.
The term "veal" refers to the meat of young calves that have been raised on a milk-based diet. Due to its tender and delicate flavor, veal is highly prized in culinary preparations. "Parmigiana" is derived from the Italian word "Parmigiano," which means "from Parma," a region in Italy famous for its Parmesan cheese.
To prepare Veal Parmigiana, the veal cutlets are typically coated in a seasoned breadcrumb mixture and pan-fried until golden and crispy. Then, they are placed in a baking dish and smothered with a generous amount of tomato sauce, typically made from fresh tomatoes, garlic, and herbs. Next, a layer of melted cheese, traditionally mozzarella or Parmesan, is added on top of the cutlets.
The dish is then baked in the oven until the cheese is melted and bubbly, and the flavors have melded together. It is often served alongside pasta, such as spaghetti or fettuccine, or with a side of crusty bread.
Veal Parmigiana is highly regarded for its rich and savory flavors, combining the tenderness of the veal cutlets with the tanginess of the tomato sauce and the creaminess of the melted cheese. It is a popular choice on Italian restaurant menus and is appreciated for its comforting and satisfying qualities.
Common Misspellings for VEAL PARMIGIANA
- ceal parmigiana
- beal parmigiana
- geal parmigiana
- feal parmigiana
- vwal parmigiana
- vsal parmigiana
- vdal parmigiana
- vral parmigiana
- v4al parmigiana
- v3al parmigiana
- vezl parmigiana
- vesl parmigiana
- vewl parmigiana
- veql parmigiana
- veak parmigiana
- veap parmigiana
- veao parmigiana
- veal oarmigiana
- veal larmigiana
Etymology of VEAL PARMIGIANA
The word "Veal Parmigiana" has its origin in Italian cuisine. The term "Parmigiana" refers to a traditional Italian recipe from the Parmigiana region in northern Italy. The dish consists of breaded and fried slices of meat, typically veal, layered with tomato sauce, cheese, and often eggplant or vegetables. It is then baked until the cheese has melted and the flavors have melded together. The term "Parmigiana" likely comes from the Italian word "Parmigiano", which means "from Parma", a province in Italy known for producing Parmesan cheese. The dish is believed to have been named after the use of Parmesan cheese as one of its key ingredients.
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