Punta di petto alla parmigiana is a traditional dish originating from Parma. The dish consists of a stuffed veal breast and it's usually made with a combination of veal breast, onions, celery, eggs, milk, butter, parsley, breadcrumbs, nutmeg, grated Parmigiano-Reggiano, salt, and black pepper.

The parsley and breadcrumbs are sautéed in butter and mixed with the eggs, milk, grated cheese, nutmeg, salt, and pepper. The mixture is stuffed into a pocket in the veal breast. The meat is sewn shut and pierced with a fork a few times before it's boiled in water with the onions and celery.