De Parma

De Parma is a classic Italian-American dish that originated in the early 20th century among Italian immigrants in the Northeastern United States, particularly in New York and New Jersey. It is a hearty, layered casserole featuring thinly pounded breaded veal cutlets, fried until golden, then baked with marinara sauce and generous amounts of melted mozzarella and Parmesan cheeses. The dish is often served over spaghetti or with a side of pasta, embodying the Italian-American tradition of transforming simple ingredients into a rich, comforting meal.

A great version of De Parma is distinguished by the quality of its veal, which should be tender and not overcooked, and the balance of its flavors. The breading must be crisp yet light, the marinara sauce bright and not overly sweet, and the cheeses should melt into a cohesive, bubbly topping without becoming greasy. At **Mamie** in West Hollywood, the dish is praised for its execution, with *Jack's Dining Room* noting that the restaurant "nails the balance of crispy veal and gooey cheese." Regional variations include Chicken Parmesan (using chicken instead of veal) and Eggplant Parmesan (for a vegetarian option), both popular across the United States. In Italy, a similar dish called *melanzane alla Parmigiana* uses eggplant and is typically lighter, without breading.