# Veal Parmesean?

**URL:** <https://boards.straightdope.com/t/veal-parmesean/265005>\
**Category:** Cafe Society\
**Created:** [September 19, 2004, 5:10pm UTC](https://boards.straightdope.com/t/veal-parmesean/265005 "2004-09-19T17:10:06Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\
**Post date:** [September 19, 2004, 5:10pm UTC](https://boards.straightdope.com/t/veal-parmesean/265005/1 "2004-09-19T17:10:06Z")

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I saw some veal on sale yesterday so I picked it up. It’s a two-pound ‘veal shoulder blade steak.’

I had the idea that I might try and make veal parmesean, but I don’t even know if this is the right cut of meat to do it with, let alone any good recipes for veal parmesean.

So if any of you cooking-inclined Dopers have any knowledge on either count, I’d be much obliged.

Other veal recipes would be appreciated too. I did some searching on the web and it looks like it can be used just like beef, but it seems to me that I should do something different with it.

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**Author:** ![Walloon](https://avatars.discourse-cdn.com/v4/letter/w/fbc32d/32.png) [@Walloon](https://boards.straightdope.com/u/Walloon)\
**Post date:** [September 19, 2004, 5:42pm UTC](https://boards.straightdope.com/t/veal-parmesean/265005/2 "2004-09-19T17:42:06Z")

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[Veal recipes from Epicurious.](http://www.epicurious.com/recipes/find/results?search=veal+parmesan&x=13&y=9)

[Martha Stewart’s veal recipes.](http://marthastewart.com/page.jhtml?type=learn-cat&id=cat680&_requestid=43187)

[Veal recipes from Better Homes & Gardens.](http://www.bhg.com/recipe/searchSummary.jhtml;jsessionid=NOBFRY3MVIGBZQFIBQPSAOWAVABCIIV0?_requestid=44466)

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**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\
**Post date:** [September 19, 2004, 6:36pm UTC](https://boards.straightdope.com/t/veal-parmesean/265005/3 "2004-09-19T18:36:54Z")

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Why is it called “parmesan” when it’s made with mozarella?

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**Author:** ![Walloon](https://avatars.discourse-cdn.com/v4/letter/w/fbc32d/32.png) [@Walloon](https://boards.straightdope.com/u/Walloon)\
**Post date:** [September 19, 2004, 8:07pm UTC](https://boards.straightdope.com/t/veal-parmesean/265005/4 "2004-09-19T20:07:21Z")

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The recipes for Veal Parmigiana that I’ve seen usually contain both Parmesan and mozzarella cheese.

[Food Network recipe.](http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_2779,00.html)