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Old 07-17-2020, 11:11 AM
 
24,574 posts, read 18,463,704 times
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Quote:
Originally Posted by ABQConvict View Post
Sure, it exists there, but is it a default dish served in nearly every diner, deli, sandwich shop, and full menu pizzeria like it is in New York/NJ and New England?

(X) Doubt
Veal parm subs aren’t nearly that ubiquitous in New England. In the land of linguica pizza, I can get a chicken parm sub. I can get an eggplant parm sub. Poking around menus of places where I might buy a grinder or sub, I don’t see it anywhere. I can get veal parm as a dinner item with pasta. That’s a staple at any red sauce Italian place along with the other standards like Marsala, Florentine, Scallopini, and Picata. Maybe it’s a lunch food cost thing? The local market won’t pay extra for veal as a lunch item.

When I used to work in Southern New Hampshire, King Cutlet on North Broadway in Salem was the veal cutler place. A large was good for three meals. I last worked in that area in 2007. I haven’t had a veal parm sub since.
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