Authentic Italian food rooted in family tradition

Both chicken and veal parmigiano are foods that seem simple on paper, but are easy to identify when something is off. All it takes is for the balance of the dish to be off to make a difference. Too much sauce, not enough pasta, any variation of imbalance to the portion of what is added to a parmigiano makes a difference. However, at Vittoria Trattoria, it’s clear they know exactly what they’re doing.

At Vittoria Trattoria, the veal parmigiana reflects the restaurant’s broader identity: authentic Italian food rooted in family tradition, with homemade recipes inspired by the owners’ Nonna. That fact alone shows the care put into each of their dishes, which is exactly the case for the Veal Parmigiano.

The generously sized veal cutlet seems to have been pounded thin and breaded just right in order to create a light crust that packs a gentle crisp before giving way to the tender veal beneath. This is where the talk of balance first comes into play. If the veal were not thinned, and there was too much breading, sauce or cheese, the cutlet would become a hassle to bite through. Instead, the process is very enjoyable and light.

The presentation of the dish is also nicely done. The cutlet is covered with a layer of mozzarella, melted to near perfection with a nice browning on top. The sauce beneath adds a nice bit of colour to the plate, and the veal itself rests on top of a wonderfully portioned bit of pasta in a rosé sauce. Just enough pasta is here to complement the main cut of meat without causing the meal to be too much to handle. Both the veal and the pasta are topped with some Parmesan cheese to finish off the wonderful presentation of the dish. 

In the end, this is a veal parmigiano that is not by any means trying to reinvent the dish, but instead, respects and thoroughly understands what makes the dish good. In that understanding, the strength of this traditional dish lies.