That I make is a staple dish in New York and Italy.

It's not really a staple dishes.

It's more of an American Italian dish.

You don't really go to an Italian restaurant and order veal Parmesan, but people in America in New York, they like cheese and they love source.

So you know you have to give the people what they want.

So you have to have a plumber, John and Chicken Parmesan and an Italian establishment in New York City.

It's a must ve apartment so special because it's a different cut of meat.

It's more tender, and it's more gamey flavor.

It's kind of like a red and white meat.

It's like right in the middle.

So Dios my go to make a veal Parmesan, you need basically the right amount of meat of the veal chop.

You know, the perfect cut or veal chop is crazy, but ours is 16 ounces, so we pounded out nice and then nice and flat, so it's the size of a plate.

Then, after you do that, you salt and pepper the deal.

You know you need to season it and then you egg wash it.

I use you know, eggs, flour, and a little bit of cream thickens the batter up.

It gives like another inch and then my special panko breadcrumbs.

I seize him with all different types of seasoning.

You know, parsley, garlic powder, onion powder, soul pepper and the key is pecorino Romano cheese After you bread it.

I have tried different ways of making the veal Parmesan.

I've tried deep frying it, but it comes to Krispy.

The pan fry with the butter and the extra virgin olive oil gives us the right amount of Chris that it's not dry.

So after you pan fry it, you hit it with tomato sauce while the pants still hot red source we make.

It's been passed down from my father.

To me, the source is special because of the tomatoes.

Views our tomatoes.

We get imported from Italy.

Then you hit a white wine to tenderize the meat a little bit more.

The out cold breaks down the meat a little bit, and then you put more source on top.

In my opinion, Buffalo mozzarella is the best type of cheese to use.

When you're making a promise, it just melts the best.

It's nice and, you know, moist and it's just a beautiful cheese and then obviously used Parmesan cheese topping off on top.

Put it on top of the salamander and you crispy edges so the edges a nice and brown and almost a black color on around the edges, and the cheese is nice and melted.

And then you got that sauce underneath.

You cut through it cuts like butter.

We're known for old school Italian cuisine, and in New York, Blah does is the red sauce joint.

It's not offensive to me, but it's kind of like cheapening like red source joint.

It's like we make a good read source, you know, but we want to make other good things.

And I learned, you know, at a young age for my father that the freshest ingredients bring out the best product.

So no taking shortcuts.

Everything is fresh pastas.

Fresh army boys are from scratch or bowling.

Yes, it's from scratch, and that's what separates us from all the other restaurant.

It's all about love, and it's about the passion of the food and I have the passion and my father has a passion, and with us as a team, it's very hard to, uh, compete with a lot of.