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Jul 5, 2008 12:57 PM

Veal Parm.-Sherman Oaks area, suggestions?


Can anybody suggest an Italian spot in the vicinity of Sherman Oaks, Studio City, North Hollywood to Van Nuys that makes a tasty Veal Parmesian or Chicken Parmesian.

Thank you in advance,


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  1. i expect giorgio's in studio city does a decent one
    they're just east of laural canyon on ventura blvd in a mini mall with a dupar's out front

    2 Replies
    1. re: paulfromla

      You use the wording, "Expect" does that mean your guessing and have never tried it? I might give Antonio's a shot, we'll see...

      1. re: Hypnotic23

        i've eaten there (giorgio's sp?) so many times over the years (decade at least) and honestly i'm pretty sure i've had the parm but don't remember it specifically - but overall it's such a comfortable relaxed non fancy place and all the food is somehow warm and satisfying to me - nothing gourmet though for sure!

    2. It's not very refined, but the portion is huge and it's quite tasty: chicken parm at Oyster House Saloon.

      Definitely cannot recommend the chicken parm at Little Toni's, not too good.

      1. Still have never gotten why anyone would want to bury a decent to good piece of veal in a red sauce, any cheese, etc. Good veal with a good veal based sauce, ok.
        Don't expect much from the many sherman oaks places for quality veal - the sauce may be to your liking, but unless the dish is quite expensive, it will not be made with good veal.

        3 Replies
        1. re: carter

          Carter I couldn't agree more, the suggestion to try Georgio's was avoided since that place is disgusting. I agree with Debbie that Oyster House is tasty just the decor for dining there doesn't fit my style at all, rang Antonio's but they dont make calamari which is a must appetizer when I have chicken or veal parm so where did I settle but Marie's Italian and had a mediocre meal to please my craving just not up to par to what I've grown to enjoy.

          1. re: carter

            I think you've defined the situation, Carter. Red sauce and cheese are there to mitigate the non-primo quality of the veal. There are ways to prepare the good cuts and ways to prepare the less-good ones, which is as it should be.

            1. re: Akitist

              I thought I was the only weird one. Why would you buy an expensive cut of meat and bury it. Then again, I've probably never had a good veal done correctly parmesaned.

          2. If you request it, Oliva Italian Grill on Van Nuys will make it for ya! And they do most things very well.