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An Italian Specialty for Spring, Veal, for Takeout and Delivery

Everything from pizza to a long-simmered stracotto can satisfy the appetite for Italian specialties, and can be delivered from restaurants. I’m not sure I’d order a portion of spaghetti marinara to take away, since assembling it is no challenge, but there are other favorites that are more daunting. When was the last time you bought some veal? And pounded and breaded a rib chop or portion of boneless loin to flatten and crisp it for veal Parm or its more elite cousin, veal Milanese? Restaurants across the city can do it for you; just plan on gently reheating it in the oven before serving. And if the veal Milanese comes with a salad topping, request that it be packed separately. Here’s a sampler:

This elegant Upper East Side dining room offers excellent veal Milanese.

23 East 74th Street, 212-288-1004, caravaggioristorante.com.

Though the Major Food Group’s holdings include several casual places called Parm, they do not offer veal Parm, only chicken. For veal, you have to patronize their cheeky Greenwich Village throwback and dine at home, as you stream “The Godfather.”

181 Thompson Street (Bleecker Street), 212-254-3000, carbonenewyork.com.

This Hell’s Kitchen restaurant with a deep wine cellar offers cotoletta di vitello parmigiana instead of using the informal veal Parm tag; all the same.

887 Ninth Avenue (58th Street), 212-315-2888, masseriadeivini.com.

Here’s the very definition of a venerable Upper East Side neighborhood restaurant. It serves a classic veal Parm and also breaded scaloppine.

1404 Third Avenue (80th Street), 212-535-3520, parmarestaurantnyc.com.

At this brick-walled SoHo spot, the Milanese comes with a salad of arugula and tomatoes in lemon vinaigrette. Request the salad on the side.

90 Thompson Street (Spring Street), 212-625-1212, sancarlonyc.com.

It doesn’t get more Milanese than Sant Ambroeus, especially at the uptown flagship. And the cutelèta alla Milanese, rendered in regional spelling, is first-rate.

1000 Madison Avenue (77th Street), 212-570-2211, santambroeus.com.

Copious portions of red sauce specialties include veal Parm here.

2370 Belmont Avenue (Crescent Avenue), Belmont, 718-733-6630, antoniostrattoria.com.

Veal Parm in a sandwich is the way to go here.

2344 Arthur Avenue (186th Street), Belmont, 718-295-5033, arthuravenue.com.

You can count on this sprawling, long-lived, old-school Italian palace for its veal Parm.

2911 West 15th Street (Surf Avenue), Coney Island, 718-266-4891, gargiulos.com.

One of the first Italian restaurants in Queens that drew Manhattanites to its tables is still going strong. Both veal Parm and Milanese are on the menu.

13-27 Jackson Avenue (47th Avenue), Long Island City, 718-729-4602, manducatis.com.

A long list of crowd-pleasers at this family-run spot includes pizzas and reliable veal Parm.

35-11 35th Avenue (35th Street), Astoria, 718-204-5002, sacsplace.com.

Listed as costoletta con burrata, the veal Parm at this upscale spot comes breaded, pounded and topped with burrata and tomato.

399 Ellis Street (Arthur Kill Road), Tottenville, 718-227-2900, angelinasristorante.com.

There’s white napery on the tables, but the kitchen produces a home-style veal Parm for takeout.

4842 Arthur Kill Road (South Bridge Street), Charleston, 718-967-3600, nuccissiny.com.

This chic little wine restaurant with a popular meatball bar has commendable Italian fare, including a veal chop Val d’Aosta, a take on Cordon Bleu that’s pounded, breaded and blanketed with ham, melted fontina and white truffle cream.

704 Bay Street (Broad Street), Stapleton, 718-448-8466, vinumnyc.com.

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