Rocky & Carlo’s Authentic Veal Parmesan


Since 1965, when Sicilian immigrants Rocky Tommaseo and Carlo Gioe first opened the restaurant, it’s been run by family members and menu favorites like heaping macaroni and cheese topped with brown (roast beef) gravy or red (tomato) gravy, veal parmesan, and eggplant stuffing remain the same.


2 oz medallions of Veal Cutlet - 2 medallions per serving
Egg, to coat veal medallions
Salt & Pepper, to taste
Italian Bread Crumbs, to coat veal medallions
Shredded Parmesan Cheese
Red Gravy (Tomato Sauce)


Prepare egg wash with egg, salt, and pepper.
Dredge veal in egg wash and panne (coat) with Italian bread crumbs.
Pan fry the breaded veal cutlets.
Layer the veal, parmesan cheese, and red gravy in a small pan.
Bake in 350° oven for 20 minutes. Serve over angel hair pasta.

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