Carbone Las Vegas Veal Parmesan Price

Carbone Las Vegas's menu item, Veal Parmesan, features a bone-in veal chop pounded flat to create a sprawling cutlet. Cooks dredge the meat in flour, egg wash, and seasoned breadcrumbs before frying the protein to achieve a golden, rigid crust. The kitchen applies a layer of tomato sauce made from imported tomatoes and fresh basil to the center of the fried veal. Rounds of mozzarella cheese melt under a broiler, creating a blistered surface while leaving the edges of the breading exposed to maintain texture. The bone remains attached, extending off the plate to provide a visual anchor for the dish. The plating covers the diameter of the serving vessel, emphasizing the scale of the cut. The price is $69.00.

The oversized, bone-in presentation resembles the Veal Parmigiana at Sinatra within the Encore Las Vegas, though Carbone focuses on a thinner pound to increase the surface area for the breading. A starter of the Caesar Salad alla ZZ, prepared tableside with garlic croutons, introduces the meal. Guests frequently order the Spicy Rigatoni Vodka as a shared pasta course to accompany the meat. A glass of Chianti Classico provides tannins to cut through the fried oil and melted cheese. Carbone Las Vegas Veal Parmesan reviews note the breading maintains structural integrity without becoming soggy under the sauce. Patrons mention the portion size allows for sharing among the table. Customer feedback cites the quality of the veal as tender enough to cut without a knife.

Mario Carbone, Rich Torrisi, and Jeff Zalaznick founded Carbone to preserve the culinary history of mid-century Italian-American dining. The Las Vegas outpost debuted in 2013 within the Aria Resort & Casino in Las Vegas, NV. Designer Ken Fulk curated the space with velvet curtains and period-specific art to evoke a sense of nostalgia. The culinary team executes recipes that elevate standard red-sauce dishes through ingredient sourcing and technique. Service Captains oversee the dining room, providing a theatrical level of hospitality that aligns with the grandeur of the large-format veal chop. The dish stands as a representation of the restaurant's philosophy of excess and precision.