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Carbone Veal Parm Recipe

About Carbone

This celebrated concept from Mario Carbone, Rich Torrisi and Jeff Zalaznick pays homage to the Italian-American restaurants of the mid-20th century – an era of glamour, showmanship and tableside service.


8oz Veal Chop with Bone – 4 each
Tomato Sauce – 12 oz.
Fresh Mozzarella – 10 oz.
Parmesan (Grated) – 8 oz.
Progresso Bread Crumbs – 12 cups
Egg Wash – 6 cups
Flour – 4 cups
Butter – 1lb
Olive Oil – Varies
Basil Leaves – Varies
Thyme – 1-2 sprigs
Garlic – 2 cloves
Salt- Pinch


  • Step 1: Using a meat mallet, pound Veal until it is approximately 12 inches in diameter.
  • Step 2: Coat the veal filet using the standard breading procedure (flour, egg, breadcrumbs)
  • Step 3: Heat up a large sauté pan with butter and approximately 5 tablespoons of olive oil
  • Step 4: Add Thyme, Garlic, and a pinch of Salt
  • Step 5: Shallow fry the veal until it is golden brown on both sides (flipping it once through the process).
  • Step 6: Remove and drain excess fat on a paper towel and place the cooked veal on a baking sheet.
  • Step 7: Spread an even layer of tomato sauce on top of the veal and place three to four slices of fresh mozzarella.
  • Step 8: Sprinkle grated parmesan cheese (to preference) and place the Veal in the oven until the cheese has melted.
  • Step 9: Add a small amount of tomato sauce on the serving plate and carefully place the Veal Parm on top.
  • Step 10: Garnish with Basil leaves and top with additional Grated Parmesan to finish.